Name: Rigatoni timballo
Yield: Feeds six
Ingredients: 3 medium-sized eggplants (aubergines) salt; 3 hard-boiled eggs, quartered; ½ cup grated Parmigiano; 500 g (1 lb) tomatoes, peeled, seeded and chopped or 600 g (1¼ lb) canned tomatoes with their juices; sea salt and freshly ground black pepper; 2 cups tomato passato (purée not paste); 500 g (1 lb) rigatoni, penne, or maccheroni; 2 tbsp light olive oil; 6 bocconcini balls (fresh mozzarella), sliced

Preparation info

Feeds
six

Difficulty
Medium

Appears in

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.

Ingredients

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

Main course
Pasta
Vegetarian

Method

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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