Clean, cut and remove the outer leaves of Brussels sprouts, boil them in hot water for 10 minutes. Drain them without throwing away the water. Wash and drain spelt, cook it in the same cooking water of the sprouts, salt and cook it for about 40 minutes, drain it when is “al dente”. Meanwhile, put the Sucor grilled aubergines in a pan and heat them up, on both sides. In a pan heat 4 spoonfuls of oil, roast a little the frozen garlic, add the chopped sprouts and the aubergines cut in the thin slice. Drain the spelt and add that to vegetables, season with salt and pepper and cook it for a few minutes. Pour the mix into a bowl and add the diced cheese, raisins and chopped walnuts. Serve it warm.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”