six
Medium
By Jill Dupleix
Published 1998
This elegant baked dish is based on the Sicilian pasta ‘ncaciata’, a magnificent mound of hard-boiled eggs, cheese, pasta and tomato sauce encased in a shell of eggplant, it’s very showy, especially when the knife pierces the eggplant shell at the table, and the rich filling tumbles out in a cloud of steam and good smells.
Slice eggplant lengthwise into 1 cm (½ in) slices, Sprinkle with salt, and leave for 1 hour. Pat dry with paper towel.
Heat oil in large frypan, and fry eggplant, a few slices at a time until golden brown, or grill until tender. Drain on paper towel and set aside.
Heat oven to 190°C (375°F). Cook pasta in plenty of salted boiling water until al dente, tender but still firm to th
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