Baked anelletti pasta with eggplant

(serves 4)

• 11 + 1/4 oz of Sicilian anelletti pasta (320 g)

• 14 oz of eggplant (600 g)

• 1 + 3/4 cups of tomato purée (400 g)

• 7 oz of caciocavallo cheese (200 g)

• 1 garlic clove

• 2 tbsp of extra virgin olive oil (20 g)

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

• 1 + 1/2 oz of breadcrumbs (30 g)

• 5 basil leaves

• Salt and black pepper to taste

• Vegetable oil for frying

• In a large non-stick pan, heat the olive oil over medium heat. Add the peeled garlic clove and sauté until golden. Remove the garlic.

• Pour in the tomato purée, season with salt and pepper, and add the torn basil leaves. Cook over low heat for about 25–30 minutes, stirring occasionally.

• While the sauce simmers, wash and dice the eggplant into 1/2-inch cubes.

• In a deep pan, heat the vegetable oil to 350°F (180°C). Fry the eggplant cubes until golden brown. Drain on paper towels to remove excess oil.

• Cook the anelletti pasta in a large pot of salted boiling water until al dente. Drain and transfer to the pan with the tomato sauce. Mix well over low heat for about 2 minutes.

• Remove from heat and add the fried eggplant and diced caciocavallo cheese. Stir to combine.

• Grease a 10-inch (26 cm) round baking dish with olive oil and sprinkle the breadcrumbs evenly over the bottom and sides.

• Pour the pasta mixture into the prepared dish, leveling the surface.

• Sprinkle the grated Grana Padano cheese on top.

• Bake in a preheated static oven at 445°F (230°C) for 5 minutes, until a light crust forms on the surface.

• Remove from the oven and let it rest for a few minutes before serving.