Baked ziti with grilled aubergine and light mozzarella

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Eggplant200 g
• Tomato passata150 g
• Light mozzarella80 g
• Grana Padano10 g
• Extra virgin olive oil5 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Heat the oven to 200 °C conventional and put a pan of water on for the pasta. Wash the aubergines, trim them and cut them into slices about 1 cm thick; dice the light mozzarella and leave it to drain.
2. Heat a griddle or ridged pan over a high heat and grill the aubergine slices for 3–4 minutes a side, until marked with dark lines and soft; cut them into pieces.
3. Meanwhile in a pan heat the oil over a medium heat, pour in the passata, add a few basil leaves and a pinch of salt and simmer for 10 minutes over a medium-low heat, until the sauce thickens.
4. When the water boils, add salt and cook the broken ziti for 3 minutes less than the packet time, so they stay very al dente; drain them and toss with half the sauce.
5. In a baking dish layer pasta, the remaining sauce, aubergines and mozzarella, finishing with sauce and mozzarella.
6. Top with the grated Grana Padano and bake for 15 minutes, until golden on top and the mozzarella is stringy. Rest for 5 minutes and serve with fresh basil.