Summary

Ingredients

• 800 g auberine (s)
• 1 large onion (s)
• 1 carrot (s)
• 50 g celery
• olive oil
• 1 bunch basil
• 800 g tomato (s), peeled
• salt
• Black pepper
• 2 scoops mozzarella
• 100 g sheep cheese (pecorino)
• 300 g pasta (macaroni)

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Instructions

1. Wash, dry and clean the eggplants. Then cut across into slices. Then fry them brown on both sides in the pan without fat and set aside.
2. Peel the onion and finely chop. Peel and chop the celery and carrot. Braise in 2 tablespoons of heated oil in a saucepan.
3. Wash the basil, shake dry and roughly chop the leaves. Dice the drained tomatoes and add them to the saucepan with the basil. Salt lightly and simmer in a closed pot on a low flame for about 40 minutes.
4. When this sauce has thickened, add salt and freshly ground black pepper to taste.
5. Cut the mozzarella balls into thin slices and grate the pecorino.
6. Break the macaroni into pieces and cook in sparkling salted water until al dente. After draining and draining, mix with half of the sauce and the pecorino.
7. Brush a baking dish with oil and pour in half of the pasta mixture.
8. Now distribute half of the aubergine and mozzarella slices on top and pour the remaining pasta on top. Top with the remaining mozzarella and aubergine slices. Spread the rest of the tomato sauce on top and sprinkle with the rest of the pecorino cheese.
9. Bake at 220 ° (preheated) in the oven on the middle rack for about 20 minutes.
10. Serve in the form.