Fricelli with Mint and Eggplant
Cook the pasta according to package directions in plenty of boiling salted water until al dente. Drain and mix in 2 tablespoons olive oil, so that noodles do not stick. Soak raisins in lukewarm water.
Trim, rinse and slice the eggplants. Rinse the mint leaves, pat dry and pluck small. Peel the red onion and chop coarsely. Crumble the feta.
Heat the remaining olive oil in a frying pan and cook onions and eggplant on all sides until brown. Add the butter, the drained raisins and the pasta and toss until the butter has melted. Season with salt, Ras el Hanout and pepper.
Serve in soup plates or bowls and garnish with the mint and feta.