150gr of fresh goat cheese – 1 medium-sized aubergine
2 potatoes from the Pollino Park
150gr of asparagus
4 leaves of mint
a little extra-virgin oil lucano IGP
a spoonful of stale crumbled bread
4 thin asparagus
1 knob of butter.
salt as required

Boil potatoes in slightly salted water. Peel asparagus keeping 4 tops for dressing. Boil and chop them.
Once ready, peel potatoes and using a potato masher mash them. In the meantime, wash and peel the aubergine, dice it and put it in a frying pan where you have previously poured half glass of water and a little oil. Season to taste and cook over medium heat for about 10 minutes. Drain aubergines and add them to the mashed potatoes.
Then, add ricotta cheese and mint to the mixture and mix them.
Season to taste. Take some aluminium shapes, butter them and sprinkle some crumbled bread in such a way as to cover the whole buttered part. Then, fill the shapes with potatoes, ricotta cheese and aubergines. Bake at 180 ° for about 15 minutes until a light crust appears. Turn over the pie on the dish and put one of the sauted asparagus tops on the upper part together with manteca butter and pepper. Dress with a little extra-virgin oil and serve it.