Preparation of Baked Paccheri with Eggplants and Cherry Tomatoes

• Wash the arugula well, dry it, and place it in a mixer with the pine nuts, 120 g of extra virgin olive oil, and a pinch of salt.
  Blend until you get a homogeneous mixture, then mix it with the béchamel sauce.
  Wash the cherry tomatoes and cut them in half.
  Wash the eggplant, remove the stem, and dice it.

• In a large pan, heat a drizzle of extra virgin olive oil and sauté the cherry tomatoes and diced eggplants.
  Salt them, cover the pan with a lid, and let cook for 7 minutes, then remove the lid and let cook for a few more minutes.
  Grate the smoked scamorza cheese using a coarse-grated grater (or finely chop it).

• Cook the paccheri al dente in plenty of salted boiling water.
  Drain them, add them to the pan with cherry tomatoes and eggplants, and season with half of the arugula béchamel sauce and half of the grated scamorza.
  Transfer them into a buttered baking dish, cover them with the remaining arugula béchamel sauce and grated scamorza, and bake them under the grill function at 340°F for ten to fifteen minutes.
  Remove from oven, let cool slightly, and serve your baked paccheri with eggplants and cherry tomatoes.

  Chez Bibia