400g. Fresh pappardelle or tagliatelle pasta.
1 aubergine (diced)
800g. mixed mushrooms
Extra virgin olive oil
Carefully wash and clean the mushrooms and cook in oil with a clove of peeled garlic in a frying pan for 15 mins. Then add salt and the washed and diced aubergine. Keep cooking for another 15 mins,adding a little chilli and the parsley. Every now and then add some water so the mix doesn't dry out. Cook the fresh pasta in salted boiling water,drain it and pour over the prepared sauce. Place on the dish and sprinkle over the rest of the chopped parsley.