Red lentil sedanini with aubergines, creamed potatoes and broccoli

Procedure

Clean and wash the aubergines, potatoes and broccoli.
Cut the potatoes into cubes.
For the potato cream: boil the potatoes in salted water, cook and add extra virgin olive oil until creamy.
Separately, blanch the aubergines for a few minutes.
In a frying pan, brown the garlic with extra virgin olive oil and add the aubergines: toss for a couple of minutes and add the creamy potato mixture.
Cook the sedanini in plenty of salted water, drain and toss, adding the broccoli.
Serve hot.