Preparation

Place a drizzle of olive oil in a saucepan, along with the onion and garlic, over a low heat.

When the onion is tender, add the eggplant, chili, paprika and let it stew for a few minutes.

Add the spinach leaves, and a little water if necessary and cook for a few minutes, stirring occasionally.

When the spinach is cooked, add the cheese and white wine and let it cook for a few minutes. Remove from heat and set aside.

In another pan, cook the dough in boiling salted water until it is to the tooth.

Drain the dough, and add it with the aubergine and the stuffed spinach, wrapping well.

Serve the pasta with the boiled egg slices on top and garnish with basil.

Enjoy your food!

Ingredients

  • 125 g (half packet) of fettuccine pasta
  • 2 cups fresh spinach leaves
  • 1 onion and 1 chopped garlic clove
  • 2 tablespoons of virgin olive oil
  • 2 eggplants, peeled and cut into pieces
  • 100 ml of white wine
  • Algarve salt flower q.s.
  • water q.s.
  • 5 boiled and sliced ​​eggs
  • 100 g of Gorgonzola cheese
  • basil to taste
  • 1 pinch of paprika