Ravioli with tomato, eggplant and burrata

Cut the aubergine into cubes of 1 cm. Heat the oil in a stir-fry stir-fry the aubergine for 10 minutes on medium heat.

Meanwhile, halve the tomatoes and grate them on the cutting edge on a coarse grater. You then only keep the sheet, which is not used.

Cook the pasta according to the instructions on the package.

Halve the burrata and cut the ham and only the basil leaves into strips.

Remove the wok from the heat and mix the grated tomato, ham, basil and capers with the eggplant.

Spread the lukewarm pasta over the plates and spoon the sauce on it. Place half a burrata on each plate. Sprinkle generously with freshly ground pepper.