Ingredients for 4 persons

I decided to give you this recipe from Roberto, who gave it to me after he made it for a group of us at the home of a friend for a late night dinner. This is his mothers recipe who lives in Sicily.
I did not edit but left it in his language and pretty much in his style.

– 452 grams of pasta (1 pound penne style)

– 1 aubergine (eggplant)

– ½ pound of sausage

– 1 onion

– 1 clove of garlic

– 1 pound of tomatoes

– one quarter of chilli pepper

– 1 red pepper

– a touch of oregano

– parsley(hand full)

– half glass of dry white wine

– olive oil (3 tablespoons)

– salt& pepper to taste

– gratedParmisan Cheese

Preparation

Chop the aubergine into little cubes and leave them into water and salt for an hour

Chop the tomatoes.

Chop the parsley and the garlic together

Scald the red pepper and then skin it and cut it into little stripes.

Scald the sausage, then skin it and scramble it.

Chop the onion and fry it with 2 spoons of oil until it gets golden colour, then add the scrambled sausage leaving everything to fry just for a few minutes, then add the white wine and let it evaporate. Then take the cubes of aubergine out of the saulty water, dry them with a towel and add them into the pot.

Then add the stripes of red pepper and the chili pepper, mix it and cook it for 5 minutes, then add the chopped tomatoes, the oregano, salt and pepper and let everything cook at low flame for 20 minutes in the pot with cover on.

Finally sprinkle the chopped parsely and garlic, keep cooking it for further 10 minutes and then dress the pasta together with grated Parmisan Cheese.

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