Sicilian macaroni

Ingredients for 4 servings:

• 2 eggplants (approx. 560g)
• 3 tomatoes (approx. 180g)
• 2 garlic cloves
• 5 tbsp oil
• Salt
• black pepper
• ½ tsp thyme
• ½ tsp basil
• 1 pinch(s) of cayenne pepper
• 1 pinch of nutmeg
• 3 liters of water
• 250 g pasta (macaroni)
• 3 tbsp oil
• 250 g minced meat, mixed
• 2 onions
• 3 tbsp red wine
• Butter or margarine for greasing
• 50 g cheese, grated (Parmesan)
• 50 g cheese, grated (Gruyere
• 20 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Wash and dry the eggplant and tomatoes. Peel and dice the tomatoes. Dice the eggplant. Peel and finely chop the garlic. Heat the oil in a saucepan, add the eggplant, tomatoes, and garlic, and sauté for 5 minutes. Season with salt, pepper, thyme, basil, cayenne pepper, and nutmeg. Cover and sauté in its own juices for 15 minutes. Cook the macaroni in plenty of salted water until al dente, then drain in a colander. Meanwhile, heat the oil in a pan. Fry the ground beef and diced onion until crumbly and deglaze with red wine. Add the meat to the vegetables and mix. Cover and keep warm. Place the macaroni in a greased, ovenproof dish. Mix with half of the cheese. Spread the vegetable and ground beef mixture on top. Sprinkle the remaining cheese and the butter in small pieces on top. Grill in the preheated oven for 5 minutes. Remove from the oven and serve immediately with a mixed salad.