Serves: 4 as main course or 8 as starter
FlexiPoints: 7 or 3.5

Suggested wine: A good chardonnay based wine
Special equipment: none

Difficulty: Easy
Time: 90'

Ingredients:
160g fettuccine pasta
6 eggs
2 carrots
1 (bell) pepper
1 aubergine
1 onion
30g pecorino cheese
1 tbsp finely chopped parsley
50g rucola
Oil and water as needed
Salt and pepper to taste

Ingredient replacement:
Fettuccine -> any long and slightly flat pasta shape
Pecorino cheese -> A good hard mature cheese with a piquant flavor

Ingredient note: none

How-to:
1. Finely chop the onion. Wash the rucola. Cube the carrot, the pepper and the aubergine. Grate the pecorino cheese.
2. Sauté the onion with some oil until is softens or 3’. Add the carrots and 2 tbsp of water. Let simmer on low heat for 10’. Add the pepper and the aubergine. Season with salt and pepper, and keep cooking on low heat for 10’. Stir occasionally. Set aside.
3. Boil the pasta in abundant salted water for 2’ less than normally required. Add to the vegetables. Add the parsley, the rucola and the cheese. Mix well.
4. Whisk the eggs with some salt and pepper. Work the eggs in the pasta and vegetables mix until uniform. Pour in a baking tin covered with baking paper.
5. Bake in a hot oven at 180C for 30’. Serve warm or cold.