Baked pasta with aubergine and smoked scamorza

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Eggplant150 g
• Tomato passata150 g
• Scamorza30 g
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil. Wash and trim the aubergine and cut it into cubes of about 1.5 cm.
2. Toss the cubes with the olive oil and a pinch of salt, spread them on a lined baking tray and roast for 15 minutes, until golden and soft.
3. Meanwhile pour the tomato passata into a small pan with a few basil leaves and a pinch of salt and cook over low heat for 10 minutes, until slightly thickened.
4. When the water boils, salt it and cook the pasta for 3 minutes less than the packet time, so it stays very al dente; drain and mix it with the sauce and the aubergine.
5. Tip into a cocotte, cover with thin slices of scamorza and bake at 200 °C for 15 minutes, until the scamorza is melted and golden.