Eggplant Timballo With Cavatelli Recipe

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Nutrition per serving    (USDA % daily values)
CAL
688
FAT
106%
CHOL
51%
SOD
36%

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Ingredients for 6 servings

1 1/2 cups finely chopped onion

Special equipment: 6 (5-by 2-inch) ceramic souffle dishes

3 large eggplants, cut into 1/4-inch slices lengthwise

3 tablespoons tomato paste

1 pound fresh cavatelli pasta

4 cups tomato sauce, recipe follows

1 bay leaf

1 cup grated pecorino, plus extra, for sprinkling on top

Salt and freshly ground black pepper

3 tablespoons olive oil

1/4 cup basil chiffonade, plus basil leaves, for garnish

1(1 pound) ball fresh mozzarella, chopped

1/3 cup finely chopped celery

3 large garlic cloves, minced

2 (28 to 32-ounce) cans whole Italian tomatoes, drained, reserving juice, and chopped into 1/4 to 1/2-inch pieces

1 tablespoon dried basil, crumbled

1/4 cup olive oil

1/3 cup finely chopped carrot

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