Pasta alla Norma with Eggplant and Tomatoes

Mix 6 egg yolks with 200g of flour, add 3 tablespoons of truffle oil and season with salt, then knead into a dough.

Let the dough rest for 40 minutes, then cut and roll it out well with a rolling pin.

Soak the eggplant in 50ml of dry white wine for 15-20 minutes.

Sauté in a pan with thinly sliced garlic, diced tomatoes, and hot pepper until cooked through.

Add Italian herbs, salt, and plenty of fresh basil.

Meanwhile, cook the pasta in boiling water for no more than 2 minutes and toss with the eggplant, mixing everything together.