- 400 grams orecchiette — preferably fresh
- 2 medium aubergines — cut into cubes (leave the skin on)
- 4 tablespoons olive oil
- a large handful of basil — torn into small pieces
- 1 clove garlic — whole
- Heat the oil in a saucepan with the clove of garlic.
- When the garlic starts to colour, add the aubergines.
- Add the basil and season with salt.
- Cover and cook over a low heat for about 20 minutes
- Discard the garlic.
- Serve with the cooked orecchiette