4 servings
8 oz. Rigatoni pasta
4.4 oz. Castelli Sharp
Provolone cheese
7 oz. skinned tomatoes
1 medium eggplant
1 clove garlic
1 shallot
8 basil leaves
small amount breadcrumbs
4 tablespoons extra virgin olive oil
a stick of butter
salt to taste
4 aluminum trays,
4-5 inch in diameter
Sauté the garlic and shallots in a pan with the olive oil. Add the basil and diced eggplant. Cook over a low heat for 10 minutes and then add the sieved skinned tomatoes. Continue to cook for another 20 minutes. Boil the rigatoni in salted water, drain when “al dente” and rinse in cold water. Butter the trays and dust them with breadcrumbs. Now add the diced Provolone to the rigatoni. Arrange a slice of eggplant at the bottom of the tray and insert the rigatoni upright, one at a time, sprinkling the tops with flakes of Provolone. Brown under the grill, then unmould the rigatoni timbales from the trays and serve them piping hot.
