Aubergine and Pasta Timballo

• 450 g (1 lb) tagliatelle
• 4 small aubergines
• salt<

Cook the tagliatelle for 3 minutes so it is still firm. Drain and set aside in a warm place.

Thinly slice the unpeeled aubergines, salt lightly and leave for 10 minutes to sweat. Deep fry, a few slices at a time, in olive oil until golden brown, then drain on kitchen paper. Continue until all the aubergine is cooked.

Skin the tomatoes, remove the seeds, chop roughly and transfer