SICILIAN BUCATINI WITH TALEGGIO

Ingredients for 4 people:

400 gr. of bucatini pasta
50 gr. of eggplants
100 gr. of taleggio cheese
2 eggs
I0 gr. of basil
30 gr. of black olives
5 ripe cherry tomatoes
4 spoonfuls of olive oil
salt and pepper

Boil the cherry tomatoes in hot water for a minute; peel them and cut them in cubes. Boil the eggs and, after peeling them, cut them in pieces too. Do the same with the olives and the eggplant, but lay them to rest in order to make them lose water. Fry all in a pan with the olive oil for 10 minutes. Cook the bucatini in boiling salted water and drip them; add the vegetables and the eggs and correct the taste with salt and pepper. Above all this, place the taleggio cheese cut in flakes, then cook for some minutes in the oven.