3 large or 5 medium-size eggplants
15 walnut kernels
salt and black pepper
Wash eggplants, dry them and put whole into roasting tin. Cook in hot oven about 35 minutes until wrinkled and soft.
Prepare tomato sauce and hard boil the eggs until yolks are just firm and creamy but not too floury. Shell eggs and separate yolks from whites.
Grind walnuts. Halve roasted eggplant and scrape soft pulp into ground walnuts. Mix well and add egg yolks. Mix well again, then add tomato sauce, salt and pepper to taste and a few drops of olive oil Turn into pan and heat a few minutes, stirring all the time. Keep hot.
Cook pasta, following directions on packet carefully so as not to overcook. Drain, turn into serving bowl and add sauce. Mix well and serve immediately.