SERVES 6 TOTAL TIME 1 hour DIFFICULTY not too tricky
INGREDIENTS:
400g of short Pasta
500g of peeled Tomatoes
1 garlic glove
Basil
1 Aubergine
100 gr. Mozzarella + 100 gr. Scamorza (you can also use only mozzarella)
Parmesan
Oil
Salt
DIRECTIONS:
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Heat up the oil in a pan with the garlic. Add the peeled tomatoes, add the basil and cook for 20 minutes.
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Cut the aubergine lengthways in 0,5 cm slices. Warm up the grill and then grill each side of the aubergine slices. Leave it to cool down.
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Cook the Pasta and drain it about 4-5 minutes before what is written in the packaging.
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Cut the Aubergine in strips, then in half and add it to the sauce. Take away the garlic from the sauce!
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Add in a pinch of salt and let everything to flavour.
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Cut the cheese in slices or in cubes.
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Once you have drained the pasta add that as well in the saucepan.
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Mix everything well so that the flavours blend in together and the sauce reprehends itself a little. (Fig. 10)
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Get a baking dish (I use a square one) and place a first layer of pasta, then add some of the cheese, and continue to add the pasta and mozzarella until you have added everything.
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At the end sprinkle some Parmesan cheese and put in the oven at 200 degrees C for about 20-25 minutes.
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If you’d like the top layer to be a little crunchy then grill the pasta for an additional 2 minutes.
Enjoy!!
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