For four people:
- 50 g spaghetti
- 50 g caciocavallo ragusano cheese
- 2 eggs
- 10 g toasted crumbs
- 2 cherry tomatoes
- 2 aubergine slices
- 10 basil leaves
- 5 mint leaves
- extra-virgin olive oil
Cook the spaghetti in a large pot containing a plenty of boiling salted water and drain them as soon as as they’re al dente.
Meanwhile, cut the two aubergine slices into small cubes and fry them in a pan with hot oil. When aubergines are ready, pull them out and place them on a dish lined with absorbent kitchen paper.
Meanwhile, beat the eggs with the toasted crumbs in a large bowl, together with the grated cheese, the fried aubergines, the basil and mint leaves washed and chopped, the washed cherry tomatoes cut into small pieces, the boiled spaghetti and one tablespoon of oil.
Put down the mixture by using two spatulas, spread it and wait for it until it is golden brown. Turn the omelet again and roll it on itself so it takes elongated spaghetti shape folded in two.
If you like, serve it with a fresh fennel salad.