Finely chop the aubergine, then fry it in boiling oil. In a pan, brown the garlic in four tablespoons of oil, as it gets brown add the basil and the tomatoes cut in half, salt and the white part of the aubergine that we previously fried. Let it cook for five minutes. Aside in plenty of salted water cook the radicchio and the escarole for a minute. Drain the vegetables, put them to run and in the same water drop agnolotti. I drain them al dente and place them in the sauce. Serve them placing agnolotti in the dish on a bed of radicchio leaves and escarole, then cover with cheese shavings, aubergine and basil's julienne. Wine: Piedirosso.