Rigatoni timballo

Preparation info

  • Feeds


    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

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.


  • 3 medium-sized eggplants (aubergines) salt
  • 2 tbsp light olive oil
  • 500


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