Pasta and eggplant timbale
Instructions
Separate the eggplant.
With garlic, olive oil, tomato pulp, salt, pepper and basil, made a sauce.
Gilds 10 minutes then add the chopped olives and capers.
Let season 5 minutes and turn off again.
Put to cook in salted water.
Oil the bottom of a baking dish and lie one layer of sliced mozzarella.
Cover with half the sliced mozzarella.
Then pour in the pasta that you drained and dressed with tomato sauce (except a few tablespoons).
Put the remaining mozzarella slices on the dough and cover with eggplant.
Dress the surface of timbale with remaining sauce, parmesan and basil leaves and put in the oven already warm for 15 minutes.
Ingredients and dosing for 4 persons
- 1 pack of frozen eggplant
- 250 g of type pasta pasta
- 200 g of mozzarella
- 1 sprig of basil
- 300 g of tomato pulp
- 10 olives
- 2 tablespoons of capers
- A few tablespoons of grated parmesan cheese
- Garlic
- Olive oil
- Salt
- Pepper