Anna Del Conte
By Anna Del Conte
This is a simpler variation of the Sicilian dish called pasta ‘ncasciata, in which slices of fried aubergine line a cake tin filled with short pasta dressed with tomato sauce and mozzarella.
Slice the aubergines into rounds, put them in a colander and toss with 2 tablespoons of salt. Set aside while you make the tomato sauce.
Preheat the oven to 180°C/350°F/gas mark 4. Brush a baking dish with a little olive oil.
Heat 2 tablespoons of the olive oil in a sma