Timballo di melanzane (baked pasta wrapped in aubergine/eggplant) – Sicilia – Living a Life in Colou

Ingredients

• 5 aubergines (eggplant) , sliced 2 to 3 mm thick (skin on)
• 120 ml vegetable oil
• 20 mls extra-virgin olive oil
• 2 garlic cloves , skin removed and finely chopped
• 2 medium onions , skin end ends removed and finely chopped
• 1 kilo plum tomatoes , skin and seeds removed ( see method here ) and coarsely chopped (can replace with two tins of peeled San Marzano tomatoes )
• ½ teaspoon fresh oregano , rinsed and finely chopped or ¼ teaspoon dried oregano
• 10 leaves basil, rinsed, dried and finely chopped
• 500 grams short tubular pasta such as penne or rigatoni
• 200 grams sliced block mozzarella , caciocavallo cheese
• 50 grams Parmigiano-Reggiano or Pecorino cheese, finely grated
• 20 grams butter, room temperature
• Sea salt
• Black pepper , freshly ground