G 350 pasta
G 150 mouflon ground meat
N 1 egg
G 15 Parmesan cheese
G 200 ripe tomatoes
G 100 aubergines
G 100 ricotta
Salt to taste
Black pepper to taste
Marjoram to taste
Extra virgin olive oil to taste

• Combine the mouflon meat, the egg, the parmesan the chopped marjoram, salt and pepper.
• Shape into meatballs.
• Cook in a pan with a little oil, salt and pepper.
• Make a cross cut on top of ripe tomatoes, blanch them in boiling water, cool in water and ice. Peel them and remove the seeds, cut them into cubes and toss with oil, salt and pepper.
• Cut the aubergines into sticks, add salt and pepper. Cook in oven at 170° for about 7′. Add a little oil, salt and set aside.
• Cook the pasta in plenty of salted boiling water, drain “al dente” and toss with the tomatoes and the meatballs.
• Serve the pasta with the aubergine sticks and the ricotta pressed through a potato ricer.