Cannelloni with tuna, cheese and eggplant
Instructions
Cook pasta and add the scamorza cheese into strips, chopped tuna and 1/2 eggplant, cut into sticks and browned.
Roll up the dough and bake it in the oven covered with aluminum foil.
Cut the other 1/2 diced Aubergine, Brown with olive oil, garlic, tomato, and Basil pasta condirvi.
Ingredients and dosing for 4 persons
- 1 eggplant
- 100 g of tuna in olive oil
- 100 g of scamorza cheese
- 1 clove of garlic
- 2 tablespoons of tomato sauce
- 2 sheets of pasta for cannelloni
- Olive oil extra virgin
- Basil
- Salt
- Pepper