Timbale of Macaroni and Eggplants (Calabria)

Pasta

Ingredients

Eggplants - 6-8

Olive oil

Ripe Tomatoes - 2 pounds

Garlic, crushed - 2 cloves

Salt and pepper

Macaroni - 4 cups

Grated pecorino cheese - 3/4 cup

Basil, finely chopped - 3-4 sprigs

Peel the eggplants and slice them lengthwise into fairly  thin slices. Fry them, a few at a time, in plenty of hot oil until well, browned and drain on paper towels. Keep hot.

Peel the tomatoes, slice them and put the juice and seeds into a separate bowl. Pour off most of the oil in the pan, leaving only about a cupful and saute the garlic cloves until brown. Discard them, add the tomatoes and stir well. Strain the juice and pour it over the tomatoes. Sprinkle with salt and pepper and cook quickly for 10 minutes. Meanwhile, bring a large pan of salted water to a boil and cook the macaroni until tender and firm. Drain and mix with half the tomato sauce.

Brush a deep earthenware baking dish with oil. Cover the bottom with a layer of macaroni, followed by one of the eggplants and sprinkle generously with grated pecorino and a little basil. Continue in this manner until all the ingredients are used up, finishing with a layer of eggplants, which should completely cover the top. Spread with the rest of the tomato sauce and sprinkle with cheese and a little olive oil. Bake in a hot oven (450F) for 15 minutes to allow the ingredients to absorb the mixed flavors and to become very hot. Serve immediately.

Serves 6