Paccheri eggplant and mussels

Paccheri eggplant and mussels combine all the taste of the kitchen garden products with the intense and strong flavor of the mussels.
Sea and mountains in a fine and easy to realize dish.

Ingredients:
400 g paccheri di Gragnano
1 kg of mussels
2 eggplants
500 g of little and fresh tomatoes
1 onion
Oil, salt and pepper q.s.

Directions:
Wash the eggplants and cut into cubes. Put them in a pan with plenty of olive oil and fry.
Wash and brush the mussels. Put them in a pan and cover with a lid, waiting to be opened. Once opened shell them and keep the sauce, cleaning it of any residue.
Meanwhile cook the paccheri di Gragnano in salted water.

In a capacious skillet put some olive oil or, even better, chili olive oil, and fry the chopped onion. Let brown and add chopped tomatoes. Season with salt and let cook for about ten minutes.
Add the eggplant and continue to simmer for few minutes. Add the cooking liquid and dry.

Drain the paccheri to the tooth and add to the sauce. Whisk for a couple of minutes and serve.