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

Name: 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

www.livingalifeincolour.com

Baked pasta wrapped in flavorful aubergines, perfect for holidays and entertaining. Served with tomatoes, cheese, and aromatic herbs. Perfect for 10. Enjoy the Sicilian twist!

View full recipe on www.livingalifeincolour.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.livingalifeincolour.com.

Share this recipe:

Cooking tools:

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