Pasta alla Siciliana: Mediterranean bliss, straight from the oven

Preparation time: 30 minutes

Cooking time: 40 minutes

Preparation

• Wash the eggplants and remove the ends. Cut into 1 x 1 cm cubes. Fry in plenty of extra virgin olive oil until golden brown. Remove with a slotted spoon and drain on kitchen paper.
• Heat some extra virgin olive oil in a pan. Add the crushed garlic cloves and sautee gently until golden and fragrant. Then add the strained tomatoes, salt, pepper and a few basil leaves. Simmer the sauce over low heat for about 20 minutes until it thickens slightly. Optional: You can remove the garlic at the end or leave it in – depending on your taste.
• Cook the pasta al Bronzo Fussili in plenty of salted water until al dente. Drain and place back in the same pot they were cooked. Add some of the tomato sauce to the pasta al bronzo fussili. Add three quarters of the fried eggplants, three quarters of the mozzarella and provolone and half of the parmesan. Mix everything well.
• Coat the insides of a 30 x 20 cm casserole with a little tomato sauce. Add the seasoned pasta al Bronzo Fussili. Cover with the remaining eggplants, the remaining mozzarella and provolone, the remaining sauce and the remaining Parmesan. Garnish with fresh basil.
• Bake in a preheated oven at 200°C (top and bottom heat) for about 20 minutes until the surface is golden brown and slightly gratinated. Leave to cool for a few minutes and then serve hot or warm, garnished with fresh basil to taste.

Buon Appetito!