Pasta with Eggplants: you’ve never seen it served like this!

published on 10 June, 2017 at 10:55
INGREDIENTS
1 eggplant
300g tomato pureè
salt
olive oil, as needed
onion
300g pasta
provola cheese
Parmesan cheese

DIRECTIONS
Slice the eggplant in two, remove the pulp using a spoon. Season the eggplant shells with salt and some olive oil and bake at 180°C for 10 minutes. In the meantime, prepare the tomato sauce by pouring some oil in a pan, adding the onion, and the diced pulp of the eggplant. Pour in the tomato puree and let it simmer for 20 minutes. Cook the pasta until al dente, pour it into the sauce along with a little of the cooking water and mix it all together well. Stuff the baked eggplant shells with the pasta, grate some Parmesan on top and add the provola cheese. Bake at 200°C for 5/10 minutes.
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