Pasta Ncasciata


2 eggplants
1 lb. rigatoni
2 oz. lean veal
1 clove garlic
2 oz. olive oil
1 lb. 2 oz. plum tomatoes
2 oz. chicken livers
2 oz. green peas
2 oz. salame
2 oz. Mozzarella
2 eggs
grated Pecorino
coarse salt

How to make the Baked Rigatoni with Eggplant:

Slice the eggplants and place on a chopping board propped on a slant. Cover with coarse salt and leave them under a weight for one hour until the bitter water seeps out. Wash, drain, pat dry and fry in 2 tbs. olive oil and set aside.

Brown the veal with the chopped garlic in oil (remove garlic when golden brown). Add the chopped, seeded plum tomatoes and cook for 10 min. Salt and pepper to taste. Add the livers, chopped, and the peas, cook for half an hour. Dice the salame and Mozzarella. Hard-boil the eggs and slice them. Cook the pasta just until al dente, mix with three quarters of the sauce, then add the salame and Mozzarella, and toss well.

Make layers of pasta mixture in a greased baking pan, alternating with layers of fried eggplant, slices of eggs and more sauce. Sprinkle the top layer with chopped basil and grated Pecorino and bake until a golden crust forms. Let the baked rigatoni rest for 10 min. and serve  the pasta ‘ncasciata.

Serves 6

Regional recipe from Campania