Today we were craving a tasty, crunchy and baked pasta with eggplant, tomato sauce, mozzarella and parmesan.
It is a recipe of the talented Benedetta Rossi, we made and we found it delicious!
These are the quantities we used:
Serving size 3:
200 gr of Pasta Conchiglioni
1 large round eggplant
1 clove of garlic
1 sprig of rosemary
500 gr of tomato puree
grated Parmesan cheese
extra virgin olive oil
Bring a pot of water to boil and then add salt.
Cut the mozzarella into small pieces and drain it in a colander.
Wash and cut the aubergine into small cubes, fry the garlic and rosemary with oil, when well browned remove the rosemary and throw the aubergine. Season with salt. Cook until soft inside and roasted outside. Eliminate the garlic. At this point pour the tomato puree and basil and leave it on the fire for another 2-3 minutes, eventually add a little water from the pasta.
Turn on the oven at 180 °C ventilated, 190 °C static.
Pour the conchiglioni and cook for half the time indicated on the package, drain, mix with a drizzle of oil so they don't stick.
Put a little sauce on the bottom of the baking dish, start filling the conchiglioni with a teaspoon and arrange them in the baking dish, continue until finished.