Sicilian-style macaroni casserole

Ingredients for 4 servings:

• 800 g eggplant(s)
• 1 large onion(s)
• 1 carrot(s)
• 50 g celery
• olive oil
• 1 bunch of basil
• 800 g tomatoes, peeled
• Salt
• black pepper
• 2 balls of mozzarella
• 100 g sheep’s cheese (Pecorino)
• 300 g pasta (macaroni)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash, dry, and trim the eggplants. Then slice them crosswise. Fry them in a pan without fat until browned on both sides and set aside. Peel and finely chop the onion. Peel and chop the celery and carrot. Sauté in 2 tablespoons of heated oil in a pan. Wash the basil, shake dry, and roughly chop the leaves. Dice the drained tomatoes and add them to the pan with the basil. Lightly salt and simmer in a covered pan over low heat for about 40 minutes. Once the sauce has thickened, season with salt and freshly ground black pepper. Thinly slice the mozzarella balls and grate the pecorino. Break the macaroni into pieces and cook in boiling salted water until al dente. Drain and toss with half of the sauce and the pecorino. Brush a baking dish with oil and pour in half of the pasta mixture. Now arrange half of the eggplant and mozzarella slices on top and top with the remaining pasta. Top with the remaining mozzarella and eggplant slices. Spread the remaining tomato sauce over the top and sprinkle with the remaining pecorino. Bake in the oven at 220°C (preheated) on the middle rack for about 20 minutes. Serve in the dish.