Sicilian-Style Eggplant Ramen.

By chef Paolo Barrale

INGREDIENTS FOR 4 PORTIONS:

• 120g of buononaturale Capers in sea salt
• 200g of spaghettoni
• 200g of cherry tomatoes
• 1kg of round black eggplants
• 25g of soy sauce
• 2 spring onions
• 50g of extra-virgin olive oil
• 1/2 Greek basil

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OUR MAIN INGREDIENT:

• buononaturale Capers in sea

Capers are found in the Mediterranean area, where they grow as the buds of a small shrub found in arid, mostly coastal places. This plant is presented as a tonic and stimulant.

In addition to its digestive and diuretic properties, capers have antioxidant, anti-inflammatory, and anticolesterol properties too. In the kitchen, capers go well with fresh appetizers, first courses, or main courses based on fish. Ideal for fragrant dishes that are rich in taste.

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OUR PROCEDURE:

1. To make your eggplant broth, wash the eggplants, pierce 3/4 of them with a stick, and fry them in sunflower oil at 160°C for about 2 minutes;
2. Drain and dry your eggplants from excess oil. Then let them rest;
3. Pass the remaining eggplants over high heat until cooked. Then let them rest;
4. Peel the grilled eggplants, cut them into pieces, and let their juice drain by applying pressure. Do the same with the fried ones and combine their juices;
5. Combine every 250g of juice with about 15g of soy sauce and prepare an infusion with basil;
6. Drain the pasta al dente and stir it in a pan with some cherry tomatoes cut raw;
7. Plate in a bowl: pour the hot eggplant broth and complete with slices of spring onion, chopped buononaturale Capers, basil, and a flake of cheese.

Enjoy your meal!

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