For the involtini, slice the chicken thinly, season with salt & pepper, spread with the bigilla, top up with the aubergines and grated gbejna. Roll tightly with the aid of the bacon. Wrap the chicken rolls in cling film and silver foil, cook in a bain-marie in a hot oven. Preferably probe with a meat probe at 72°c. In a separate recipient, whisk together the egg, rikotta, chopped garlic, cheese and parsley, season with salt and pepper and mix in together with the cooked pasta. Roll into small patties and shallow fry until crispy on both sides. For the sauce, simply slice the cherry tomatoes in halve, quickly sauté in hot olive oil together with the olives, thyme and garlic cloves for a couple of minutes, pour in the wine and allow evaporation. To serve, open the chicken rolls and roll in a pan with hot fat to crisp the bacon. Slice and serve over the spaghetti omelette accompanied with the sauce.