INGREDIENTS for 4 people

400 gr flour
4 eggs
1 eggplant
1 mozzarella
200 gr tomatoes sauce
Parmesan
Salt, pepper
Oil
Basil, mint and parsley

Prepare the pasta mixing flour and eggs. Make it rest for at least 30 minutes into the fridge. 
In the meantime cut the eggplants into little pieces and cooking in few olive oil; cooking tomatoes' sauce with salt, pepper and basil. Cut the mozzarella into little pieces. Draw the pasta very thin with pasta maker, put the filling (photo 3) on the pasta. Close the pasta on the long side (photo 4). Form the raviolis using a coppapasta or cut it giving a square or a circular shape. Cooking them into boiling water for about 5 minutes, in the meantime, warm the oil spiced with basil and mint. Serve the raviolis with spicy oil, parmigiano and parsley.