This is a baked pasta with eggplant sauce, a simple dish which has in its simplicity all its essence. According to tradition it was the favorite dish of the farmers who, after a hard day’s work in the fields, could appease their hunger enjoying all the nutritional benefits of this main course with a great taste. This is the original recipe provided directly by the cooks of the Masseria Il Frantoio:
- 2 kg. of broken coarse paste
- 4 eggplantse
- 1 bottle of tomato puree
- 250 gr. of chopped tomatoes
- 1 fresh scamorza
- grated pecorino cheese 50 gr.
- grated Parmesan cheese 50 gr.
- 1 medium-sized onion
- 1 clove of garlic
- salt and pepper
Cut the garlic into small pieces and finely chop the onion. In a large saucepan pour in the oil and, after heating a little ‘add the chopped herbs. Let the oil to perfume and add eggplant cut in not too small cubes. When the eggplants have absorbed the oil, slowly add the tomatoes, salt and pepper. Cook for about an hour with a low flame. Boil the pasta after draining, pass it in a large bowl where season it with a little olive oil grated cheese oregano and part of the preparation ragout. Finally, add the pieces of smoked cheese.
Drizzle with remaining sauce and bake at 200 degrees for a quarter of an hour.
N.B. The pasta should be put in the own almost raw otherwise tends to overcook. Enjoy your meal!