Ingredients for 4 people

• 12 oz PGI Gragnano Vermicelloni
• 7 oz Squid
• 2 Aubergines
• 3.5 oz Cherry tomatoes
• to taste Parsley
• to taste EVO oil
• to taste Salt
  
  

PREPARATION

1. Clean the squid and cut them into strips of about 3-4 mm. Clean the aubergines, remove the skin, cut them into strips and sprinkle them with salt. Let them rest for a while, then wash them, dry them and, finally, fry them in boiling oil.
   
   
2. In a pan, brown the garlic with the oil, add the parsley and the squid and cook, adding a few ladles of pasta water. After about 5 minutes, incorporate the fried aubergines, mixing everything.
   
   
3. Boil the PGI Gragnano Vermicelloni in abundant salted water, drain them al dente and add them to the squid and aubergine sauce. Serve and enjoy! Buon Appetito!