Italian OK

Ingredients (4 People)

• 500 gr Aubergine
• 500 gr Courgettes
• 800 gr Good quality passata
• 2 Large handfulls of basil
• 500 gr Penne rigate
• 600 gr Mozzarella
• 3 Eggs
• 2 Shallots
• 150 gr Parmigiano
• Extra Virgin Olive Oil
• Salt

Wash and cut the aubergine and courgettes into chunks. Dry them well and fry in some vegetable oil. While frying change the oil at least twice, place all the fried vegetables on absorbent paper to dry up any excess oil. In a large pan sweat the shallots (sliced thinly) in a little olive oil and then add the tomato passata. Salt and bring to the boil for around 10 minutes, stir occasionally.

Add the vegetables to the sauce and let the flavors amalgamate on a low heat for a few minutes. Now let the sauce drop to room temperature. Cook the pasta in plenty of salted water until half cooked, once this is done drain it in cold water. Add the pasta to the sauce along with half the parmesan, the basil and 2 of the eggs (well beaten and seasoned with salt) and pour half of the mixture into the oven proof dish, now add a layer of mixed mozzarella and cover with the rest of the mix.

Whisk the last egg and add the rest of the parmesan, brush the top of the pasta with this mix. Finish cooking by placing in a preheated oven at 200 degrees for 10 minutes. Wait for the dish to drop to room temperature before serving.