Pasta with Four Eggplants and Cherry Tomatoes

Method

1. Cut the four varieties of eggplant into slices (pearl, purple, white, black).
2. Sprinkle the slices with coarse salt and let them purge (rest) for 20–30 minutes to remove bitterness and excess moisture.
3. Heat extra virgin olive oil in a frying pan and fry the eggplant slices until golden. Drain on a colander or paper towels.
4. Clean the pan and add fresh extra virgin olive oil.
5. Add finely chopped spring onion and a crushed clove of garlic. Cook until softened.
6. Add halved Piennolo or cherry tomatoes and cook until they break down into a sauce.
7. Add the fried eggplants to the sauce and stir to combine.
8. Season with dried oregano and a few leaves of fresh mint.
9. Meanwhile, cook the pasta al dente in a pot of salted boiling water.
10. Drain the pasta and add it to the eggplant sauce. Toss well.
11. Remove the pan from the heat and add pieces of fresh scamorza. Stir until the cheese melts and creates a creamy texture.
12. Serve the pasta with a grating of Parmesan cheese, a few reserved fried eggplant pieces, and fresh mint leaves.