Pasta ‘ncasciata with tomato puree | Mutti Recipe

Ingredients

• 4-6 large eggplants
• salt
• 2 cloves of garlic, crushed
• 2 tbsp Monini Extra Virgin Olive Oil
• 700 g Mutti Passata
• 1 cup water
• 2 tbsp Mutti Double Concentrated Tomato Paste
• Salt, for seasoning
• Pepper, for seasoning
• 8 large basil leaves, chopped
• Olive oil spray
• 500 g rigatoni or tortiglioni pasta
• 150 g salami, chopped
• 150 g smoked mozzarella, cut into small cubes
• 1 cup good quality parmesan cheese, grated
• 3 hard boiled eggs, chopped
• 2 tbsp pine nuts, lightly toasted
• 2 tbsp chopped parsley