Pasta Tomato Gratin with Eggplant

Ingredients

• 400 g Conchiglioni (shell-shaped pasta)
• Salt
• 1 onion
• 2 Garlic cloves
• 3 tomatoes
• 1 eggplant
• 3 tbsp olive oil
• 800 g chopped canned tomatoes
• Pepper
• 250 g mozzarella (2 balls)
• 20 g basil (1 bunch)
• 120 g cured beef ham

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until still very firm. Drain and set aside.

2. 2.

   Meanwhile peel and chop the onion and garlic. Clean, wash and dice the tomatoes. Clean, wash and cube the eggplant.

3. 3.

   Heat oil in a pot. Sauté the onion and garlic for about 2 minutes over medium heat. Add the eggplant cubes and steam for about 5 minutes. Then add all tomatoes and simmer on low heat for about 10 minutes. Season with salt and pepper.

4. 4.

   While the sauce cooks, cube the mozzarella. Wash the basil, pat dry, tear off leaves and chop finely. Slice the ham into thin strips.

5. 5.

   Fill each pasta piece with 1 tbsp of vegetable sauce. Distribute the remaining sauce in four small baking dishes and place the pasta inside with the opening facing up. Sprinkle basil over the pasta, then arrange mozzarella cubes and ham strips on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 15 minutes until the cheese is melted.