FARRO FETTUCCINE WITH CHERRY TOMATOES, EGGPLANTS AND SHEEP'S MILK CHEESE

We once spent a week in the Umbrian town of Trevi. Apark from being porcini and truffle seasons (with the result that we were offered both at virtually every meal), the one or two trattorie in the town served pasta dishes made from farro (spelt) - a local speciality (and when I say local, it wasn't in evidence in Montefalco, just 15 kilometres to the west nor Assisi to the north). Anyway, as part of this detox diet, we're not allowed wheat, but can have spelt - hence this dish.

FARRO FETTUCCINE WITH CHERRY TOMATOES, EGGPLANTS AND SHEEP'S MILK CHEESE