INGREDIENTS for 2 people

150 gr fregola
1 carrot
1 aubergine
6 pachino's tomatoes
Parsley
2 spoons of oil
1 clove of garlic
Salt, pepper
Carasau bread

Cut the carrot and the aubergine in little cubes. Sauté the garlic clove with few oil and add vegetables. Cook with high flame, add salt and pepper. In the meantime, cook fregola in boiling water for about 15-17 minutes. Drain the fregola and add it in the pot with vegetables and cook for few minutes, adding some boiling water. Serve fregola with a piece of carasau bread in single plates.