300 grams all purpose flour
3 medium eggs
2 medium eggplant
fresh minced parsley
1 gloves garlic
For the pasta, combine the flours into a food processor with the eggs, until dough come toghether. Turn out onto lightly floured surface and knead briefly until smooth. Shape into a ball and wrap it with plastic foil and keep in the refrigerator for 1 hour
Meanwhile peel the eggplants, cut in thick slices and let drain in a strainer with salt for about 30 minutes. Then squizze out the water from them and place the eggplants slices and toss them
in a large skillet pan, saute garlic in oil and add the . Cook for about 15 minutes, stirring from time to time and add water (from the pasta) if needed.Rolling pasta using a pasta machine. Start on the thickest setting, passing the sheet through several times and lowering the setting until it reaches the thinnest setting. Slice the pasta sheet into the shape you like. Repeat the process with the rest of the dough.
Place the pasta in a large saucepan of light boiling salted water and cook for 2-3 minutes, until al dente. Drain and toss into the pan with the eggplants drizzle with olive oil and sprinkle with fresh parsley.