Wash the potatoes and cook in boiling water until cooked. Drain and allow to cool for 10 minutes, then peel off and discard the skins. Put the potatoes back into the pot and mash really well. Add the remaining filling ingredients and mix well. Set aside to cool completely before use.
Put the flour, semolina and salt into a large mixing bowl and use your fingers to mix them together. Pour in the warm water and, using your fingers, form it into a dough. Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and it springs back when poked. Wrap the dough in plastic and refrigerate for 30 minutes.
Remove the dough from the fridge, cut it in half and roll it to 2 millimetre thickness. Use a pasta roller if you have one.
Take a 9 cm round cutter or drinking glass and cut rounds from the rolled pastry. Place a heaped tablespoon of the filling in the centre of each round and form it into culurgiònes.
Watch my video on how to pleat them. Alternatively, just form them into semi-circular dumplings and press the ends together to seal.
Repeat with the remaining pastry, lay them on a baking paper lined plate, cover with plastic and refrigerate until needed. They can be frozen if you’re making them in advance, but be sure to defrost before cooking.
To cook the culurgiones, boil a large pot of water, salt it well and cook the culurgiones for 2-3 minutes. Keep them moving to prevent sticking. They’ll float to the top when they’re done. Serve immediately with the sauce, or simply drizzle with virgin olive oil and a good grating of parmesan.
Preheat the oven to 200°C.
Toss the chopped eggplant and whole cherry tomatoes into an ovenproof dish. Pour over the wine and oil, give it a good mix with your hands, then season well with salt and pepper. Put the lid on and cook in the oven for 1 hour, stirring it 1 or 2 times during cooking.
Serve warm with the culurgiònes.
Note: The filling can be made the day before, if you wish. Just keep it refrigerated.