Pasta with Eggplant, Cherry Tomatoes and Bottarga

Method

1. Cut the eggplants into cubes and season with fine salt. Let them sit to release bitterness.
2. Heat a generous amount of extra virgin olive oil in a pan. Add a clove of garlic to flavor the oil.
3. Fry the eggplant cubes in batches until golden brown. Drain on paper towels.
4. In a separate pan, heat a little fresh extra virgin olive oil. Add a split clove of garlic and thinly sliced scallion. Sauté.
5. Add the halved cherry tomatoes. Cook briefly, crushing them slightly. Season with salt.
6. Add the fried eggplants to the pan and let the flavors combine.
7. Open the mullet bottarga, peel it, and slice thinly or grate.
8. Cook the tonnarelli pasta in boiling salted water until al dente (about 10 minutes for fresh egg pasta).
9. Drain the pasta, reserving some cooking water, and transfer to the pan with the sauce. Add a splash of pasta water and toss to combine.
10. Add fresh oregano, freshly ground black pepper (or chili pepper), and mix.
11. Serve the pasta, topping with bottarga (either grated or in slices) and a drizzle of extra virgin olive oil.