Dosi per 4:
350 g bucatini
2 melanzane
1 cipolla
50 g mozzarella
1/2 dado
prezzemolo
olio
sale
pepe
Tagliare le melanzane a cubetti e metterle sotto sale per circa 30 minuti. Far appassire nell’olio la cipolla e il prezzemolo tritati, unire le melanzane e il dado e pepare. Cuocere la pasta in abbondante acqua salata, scolarla al dente, condirla con la mozzarella tagliata a dadini e la salsa di melanzane.
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