Eggplant wrapped pasta

A unique dish to try for special occasions! INGREDIENTS

• 500g (5 cups) penne pasta;
• 3 medium eggplants;
• 2 garlic cloves, minced;
• 750ml (3 cups) tomato puree;
• 30g (⅓ cup) parmesan;
• 250g (2 cups) mozzarella, shredded;
• 3 hard-boiled eggs.

METHOD

1. Slice eggplants thinly. Whisk a generous pinch of salt into a bowl of water and place eggplant slices in. Let sit in the fridge for 1 hour, drain and pat dry.
2. Heat some olive oil over medium heat and cook eggplant slices on both sides for 2-3 minutes total. Layer ⅔ of eggplant slices into a 20 cm bundt cake pan to cover the bottom and sides.
3. Mix tomato puree with minced garlic. Cook over medium heat for 10 minutes. Season with salt and pepper if needed.
4. Cook pasta according to the box instructions. Drain and mix with tomato sauce, parmesan, mozzarella, and 1 chopped hard-boiled egg.
5. Spread ½ of the pasta in a bundt cake pan on top of the eggplants.
6. Slice 2 hard-boiled eggs and place them on top of the pasta. Cover with leftover pasta and eggplant slices.
7. Bake for 25 minutes at 200°C/400°F.