Baked Sicilian Anelletti with Eggplant

For 4 servings:

• 3 + 1/2 oz Sicilian anelletti pasta (320 g)

• 7 oz caciocavallo cheese, diced (200 g)

• Salt to taste

• 2 tablespoons breadcrumbs (30 g)

• 1 + 1/2 oz Grana Padano cheese, grated (40 g)

For the sauce:

• 14 oz tomato purée (400 g)

• 4 teaspoons extra virgin olive oil (20 g)

• 1 + 1/3 lbs eggplant (600 g)

• 1 garlic clove

• A pinch of salt

• A pinch of black pepper

• 5 fresh basil leaves

For frying:

• Vegetable oil, as needed

• Prepare the tomato sauce:
  In a wide, non-stick pan, heat the olive oil over medium heat. Add the garlic clove and sauté until golden, then remove it.
  Pour in the tomato purée, season with salt and pepper, and add torn basil leaves. Let simmer for 25–30 minutes on low heat.

• Prepare the eggplant and cheese:
  Dice the caciocavallo cheese into small 0.5 cm cubes and set aside.
  Wash and dry the eggplants, trim the ends, and slice lengthwise into 0.5 cm slices. Then cut into small cubes.

• Fry the eggplant:
  Heat vegetable oil in a deep pan to 180°C (356°F). Fry the eggplant cubes until golden brown.
  Drain on paper towels to remove excess oil.

• Cook the pasta:
  Boil the anelletti pasta in a large pot of salted water until al dente. Drain and mix immediately into the cooked tomato sauce.
  Simmer the pasta with the sauce for 2 more minutes on low heat.

• Combine all ingredients:
  Turn off the heat, then add the fried eggplant and diced caciocavallo cheese to the pasta. Mix thoroughly to combine.

• Assemble and bake:
  Preheat your oven to 230°C (446°F). Grease a 26 cm round baking dish with olive oil and brush to coat the surface evenly.
  Sprinkle breadcrumbs evenly across the surface.
  Pour in the pasta mixture, leveling it well.
  Top with grated Grana Padano cheese.

• Bake and serve:
  Bake in the preheated oven for 5 minutes, just long enough for a light crust to form.
  Let rest for a few minutes before serving.