Timbale with Pasta and Eggplants

• 12 oz anelletti pasta 

• 18 oz ripe tomatoes 

• 18 oz eggplants 

• 2 oz butter 

• 2 cloves of garlic

• 10 tsp grated parmesan cheese

• 4 oz peas

• some basil leaves

• olive oil

• salt, pepper, TT

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Directions

1. Clean and wash the eggplant, then cut into slices lengthwise; place them on a large dish and cover with plenty of salt letting lose the vegetation water for about 1 hour.

2. Peel the tomatoes, free them from the seeds and cut into slices. Clean the basil and chop finely, add a pinch of salt and mix the grated cheese.

3. Wash the eggplant to free them from the salt, dry and fry in hot oil then drain and place them on a paper towel.

4. Cook the pasta in plenty of boiling salted water and when cooked, drain. Meanwhile, in a saucepan saute the garlic until golden, remove it and add the tomatoes. Season with salt and pepper to taste and cook for about 10 minutes.

5. Grease with a little 'butter a cake pan (preferably dome) and wrap it with a layer of fried eggplant. Strain the pasta, add the peas to the pasta, add the tomato sauce to the pasta, stirring a few slices of tomato, place the pasta in the container in layers, alternating layers of eggplant and grated cheese.

6. Complete spreading a final layer of eggplant, cover with the remaining slices of tomato and some basil leaves, then sprinkle with grated cheese and drizzle with the remaining butter, finally, put in preheated oven at 190 ° C for 15 minutes.

7. Serve garnish with basil leaves.