Ingredients: 4 servings: 500 g rigatoni, 600 g of peeled tomatoes, 200 grams ofmozzarella cheese, 1 large eggplant, 80 g of parmesan cheese, 1 piece of red pepper, 1 clove garlic, extra virgin olive oil, salt.
Cut the eggplant into slices and place slices in the colander wiping it with a little saltand allow to drain their water for a couple of hours. Drain the eggplant and cut intocubes. Prepare the sauce by putting a little oil, the garlic and chilli in a pan: just garlic isbrowned also discard with pepper and add the chopped tomatoes. Cook for half an hour and adjust salt. Meanwhile, boil the rigatoni al dente in salted water, drain andserve with spicy tomato sauce, Parmesan cheese and diced eggplant. Pour the doughinto a round baking pan with high sides alternating pasta and slices of mozzarella.Bake for 20-30 minutes on medium heat.
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