Sicilian-style aubergine torte
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 6–8
- Dietary
- Pregnancy-friendly
This savoury torte is served in slices which contains delicious layers of pasta, vegetables, meatballs and tomato sauce.
Ingredients
- 500g/1lb 2oz aubergines, sliced lengthways
- 6 sausages, skins removed
- 70g/2½oz pecorino, grated
- 1 tbsp dried oregano
- 2 tbsp chopped fresh flatleaf parsley
- olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 100g/3½oz pancetta, diced
- 150g/5½oz ‘nduja paste
- 400g tin chopped tomatoes
- 500g/1lb 2oz penne, cooked until just al dente
- 1 bunch fresh basil
- 6 ripe plum tomatoes, cut in half and oven-dried for a few hours until semi soft
- 4 hard-boiled eggs, peeled and sliced
- 500g/1lb 2oz caciocavallo or provolone cheese, sliced
- 2 balls mozzarella, sliced
- salt and freshly ground black pepper
Method
Preheat a grill to hot. Season the aubergine slices with salt and pepper and grill on both sides until cooked through. Set aside. Mix the sausage meat with half of the pecorino, the oregano and parsley and form into 8 balls.
Heat a splash of oil in a large saucepan and sweat the onion, garlic and pancetta for 10 minutes. Add the ‘nduja paste and then the chopped tomatoes. Add the sausage balls and cook slowly for 20 minutes or so. Toss the pasta into the tomato mixture and stir in. Add the basil and the rest of the pecorino and stir to combine. Preheat the oven to 220C/200C Fan/Gas 7.
Line a round 23cm/9inch deep cake tin with the aubergines and fill with the tomato mixture, plum tomatoes and egg slices. Finish with the caciocavallo and mozzarella slices and fold up the aubergines. Place in the oven for 40 minutes. Leave to cool for a bit, then turn out and cut into slices to serve.
