Timballo con melanzane (Pasta with eggplant)

Ingredients

(for 4-6 people)

½ lb of pasta (penne or ziti)

1 scallion

Extra virgin olive oil

½ lb of ground meat

1 small eggplant

2 lbs of ripe tomatoes or two 16 ounce cans of San Marzano tomatoes

Fresh basil

4 tblsps of parmigiano reggiano cheese

¼ lb of scamorza cheese

2 tblsps milk

2 tblsps flour

1 tblsp butter

Salt to taste

Chip scallion finely

Preparation

Warm 1 tblsp of oil in saute pan, place in chopped scallion and eggplant diced. Place in ground meat. Saute until cooked and uniform color.

Cut, peel and seed tomatoes. Chop pulp into pieces. Add this to meat mixture. Cook for about 1 hour on moderate heat, mixing every so often. Add a pinch of salt.

Cook pasta till al dente.

In small saucepan place flour butter and milk till it makes a smooth sauce (about 10 minutes) remove from heat.

Drain pasta, place back in pot and pour ½ of tomato sauce in and flour (beschamel mixture). Set aside.

Cut scamorza into chunks, grate parmigiano reggiano cheese. Preheat oven to 400 degrees.

Cover round cake pan with baking paper and oil the paper. Make one layer of pasta, cover with scamorza, grated parmigiano cheese, some sauce. Alternate layers, finishing with a layer of cheese on top. Cook in oven for 30 minutes. Let cool for at least 5 minutes before removing from pan and serving. Serve with sauce on side.