Pluck aubergines, cut them in disks, add salt and make rest for some minutes.
In a middle pot brown 2 cloves of garlic and chilli pepper.
Brown the mirepoix of grouper, salting and adding wine since it vanish.
Put together the three kinds of tomato and salt, parboil and peel the fresh tomatoes and cook for about 10 minutes to low fire.
In the meanwhile fry in abounding oil the aubergines carefully washed and dried.
Drain pasta not overcooked, salting and adding to the fish ragout.
Put pasta and ragout in the dishes with aubergines, decorating with salted Ricotta cheese and parsley.

Ingredients for 4 people

40 gr of Grouper; 1 long aubergines; 30 gr of rigatoni pasta; extra virgin olive oil; parsley; salted Italian Ricotta cheese; 1 glass of dry white wine; 2 cloves of garlic; 1 chilli pepper; 3 middle parboiled tomatoes; 20 gr of pachino tomatoes; 20 gr of tomato soup

Vino
[coupling by Roma gourmet]

Verdicchio di Matelica Mirum 2000, La Monacesca
Matelica, Macerata, Marche

Power and balance, long and deep, rich. To the palate cedar and crust of bread.