15. Aubergine bundles

300 g tagliolini (pasta in flat ribbon form. Thinner than tagliatelle), 10 slices aubergine, 200 g grated ricotta cheese (harder salted version), tomato purée, basil, salt, pepper, olive oil

Fry the aubergine slices in olive oil. When brown, dry them on kitchen paper to get of the excess grease. Cook the tagliolini in a large caserole with salted boiling water. Drain and sauté in a saucepan with the tomato purée, the basil and the grated ricotta cheese. Stuff each slice of aubergine with some tagliolini and make a bundle. Arrange the aubergine bundles in a pyrex dish. Add a few tablespoon of tomato purée and grated ricotta. Cook in the oven for 15 minutes.