Eggplant Timballo With Cavatelli

Name: Eggplant Timballo With Cavatelli
Ingredients: 3 large eggplants, cut into 1/4-inch slices lengthwise; 1/4 cup olive oil; Salt; freshly ground black pepper; 4 cups tomato sauce, recipe follows; 1 pound fresh cavatelli pasta; 1 (1 pound) ball fresh mozzarella, chopped; 1 cup grated pecorino, plus extra, for sprinkling on top; 1/4 cup basil chiffonade, plus basil leaves, for garnish; 1 1/2 cups finely chopped onion; 1/3 cup finely chopped carrot; 1/3 cup finely chopped celery; 3 large garlic cloves, minced; 1 tablespoon dried basil, crumbled; 1 bay leaf; 3 tablespoons olive oil; 3 tablespoons tomato paste; 2 (28 to 32-ounce) cans whole Italian tomatoes, drained, reserving juice, and chopped into 1/4 to 1/2-inch pieces

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Eggplant Timballo With Cavatelli includes 3 large eggplants, cut into 1/4-inch slices lengthwise, 1/4 cup olive oil, Salt and freshly ground black pepper, 4 cups tomato sauce, recipe follows, 1 pound...

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Ingredients

3 large eggplants, cut into 1/4-inch slices lengthwise
1/4 cup olive oil
Salt
freshly ground black pepper
4 cups tomato sauce, recipe follows
1 pound fresh cavatelli pasta
1 (1 pound) ball fresh mozzarella, chopped
1 cup grated pecorino, plus extra, for sprinkling on top
1/4 cup basil chiffonade, plus basil leaves, for garnish
1 1/2 cups finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 large garlic cloves, minced
1 tablespoon dried basil, crumbled
1 bay leaf
3 tablespoons olive oil
3 tablespoons tomato paste
2 (28 to 32-ounce) cans whole Italian tomatoes, drained, reserving juice, and chopped into 1/4 to 1/2-inch pieces