Italian Villages – Recipe of Sardinian fregola with aubergines

Ingredients

• 42 oz Sardinian fregola
• 1 cup of water
• 3 tablespoons of evo oil
• 15,8 oz Aubergines
• 3 shallots
• leaves of basil
• Salt
• Pepper

Directions

Cook the Sardinian fregola in salted water and, in the meantime, fry the aubergines and shallots in a pan with a drizzle of oil and a pinch of salt. Once the fregola is cooked, drain it and put it in a bowl. Add the cooked aubergines and shallots, mix the ingredients and serve with a few basil leaves and pepper to taste.

We served the Fregola with Eggplants in our square aluminium plate!