Preparation for SICILIAN-STYLE BAKED PASTA

• Wash, trim and cut the eggplant into not-too-small cubes. Place them in a colander, sprinkle with coarse salt and let rest for at least 30 minutes to remove the bitterness.

• Peel the hard-boiled eggs (they should be boiled from cold water for 7–8 minutes) and slice them. In a saucepan, brown the garlic clove in a little extra virgin olive oil.

  Then remove the garlic and add the tomato passata, seasoning with salt and pepper.

• Add a few basil leaves and continue cooking for about 15–20 minutes.

  After that time, rinse the eggplant, dry them and fry in plenty of vegetable oil.

• Drain them and let them dry on paper towels and set aside.

  Cook the pasta as usual in salted boiling water and drain it al dente.

• Place the pasta in a mixing bowl with the tomato sauce, mixing everything well.

  Also add the diced cooked ham, the cheese (also diced) and the fried eggplant.

• Also add the sliced hard-boiled eggs, mixing pasta and seasoning well.

  Grease a baking dish and sprinkle it with breadcrumbs.

• Pour the Sicilian-style baked pasta into the dish and sprinkle grated caciocavallo mixed with breadcrumbs over the top.

  Bake in a preheated oven at 356°F for about 20–25 minutes.

  Remove from the oven, let rest for a few minutes, then serve this sumptuous and hearty baked pasta at the table!

  Enjoy your meal! Annalisa