Make a sweet-and-sour and cook the sliced red onion in it. Cut eggplant into cubes, fry in oil with garlic, season and deglaze with aceto balsamic. Fry onion and garlic in olive oil, add eggplant and Altoni's arrabiata sauce. Cook the tortelloni. Spoon sauce into a plate, arrange tortelloni on top. Finish with sweet and sour onion, prosciutto crudo and shaved pecorino.