cut the eggplant into pieces and leave it for about an hour in salt. Wash, drain and fry the cubes of eggplant in extra virgin olive oil and with a clove of garlic and a teaspoon of butter with anchovies. Add the minced pork, salt and cook for about ten minutes. Add half a fresh chili and a tablespoon of "The vegetables" to give color and flavor to our preparation. With this, stuff the pasta (after having blanched it for few minutes). Put in a hot oven and let it brown. Serve the dish with some sauteed eggplant previously left out and still a teaspoon of butter with anchovies. Sprinkle with the salty ricotta and serve adding some fresh basil leaves.
