In Tuscany, where we live, there are many beautiful traditional recipes but we can never forget that our family comes from different parts of Italy and we have relatives and friends in every region. This is also an advantage because we have the possibility of having recipes from many regions and honestly there is always a bit of difference in the use of the various ingredients.

For a change today we go to Sicily with a recipe from a Sicilian friend ,reminding everybody that recipes vary from family to family.

Spaghetti alla Filicudi is an ancient Sicilian recipe that takes its name from the island of the Aeolian archipelago. They are  eggplant/aubergine and pasta rolls and represent a delicious traditional Sicilian dish, caracterized by a rich and tasty flavour. The rolls are usually filled with spaghetti or bucatini with tomato and cheese and are cooked in the oven in such a way that they are crunchy on the surface and soft and stringy on the inside.

It is a vegetarian recipe, with a rich taste, with a full and satisfying flavor.

Ingredients for 4 people

• 1 large eggplant/aubergine (possibly oval)

• 150 g =5.3 oz= 7/8 cup of Bucatini or spaghetti

• 700 ml =3 US cups of tomato puree

• 1 clove of garlic

• salt, pepper, basil,

grated parmigiano to taste.

• 100 g = ½ US Cup of Provola cheese

E.V.O.O. 4 tbsp.

Preparation

To prepare the eggplant/aubergine and pasta rolls, start by cutting the eggplant/aubergine into slices and sprinkle them with a little salt.

Let them rest in the colander for about 15 minutes so that they lose the vegetation water.

In the meantime, prepare a simple tomato sauce: fry a clove of garlic in a little olive oil, then add the tomato puree.

Season with salt, pepper and flavor with some basil leaves.

Cook for about 15 minutes at a moderate temperature.

Next, fry the eggplant/aubergine slices in seed oil or, for a lighter version, you can grill them.

In the meantime, bring a pan of salted water to the boil and cook the spaghetti.

Drain them and season them with the tomato sauce. At this point, make the eggplant/aubergine and pasta rolls: on each slice of eggplant/aubergine, place a little tomato spaghetti

In the center of the spaghetti place a piece of provola.

Roll the eggplant /aubergine to form a roll.

Place the eggplant/aubergine and pasta rolls on a baking tray.

Cover them with a little tomato sauce, sprinkle the surface with grated parmigiano and cook in a preheated oven at 190°C /380°F for about 15 minutes, until they become golden and gratin.

You can serve your rolls while still hot,  or enjoy them warm or cold.

This is one of the many eggplant/aubergine dishes  such as Parmigiana,Pasta alla Norma,Eggplant Pizzas  we love so much  and this particular recipe reminds us of the  beautiful Sicilian coasts , intense perfumes and welcoming people