Stuffed Eggplants with Pasta

Method

1. Chop half an onion.
2. Sauté the onion with 1 garlic clove and extra virgin olive oil to taste.
3. Add 300g of tomato passata and cook for 20 minutes.
4. Add basil and oregano to taste.
5. Cut 1 eggplant in half lengthwise.
6. Hollow out the eggplant halves and set aside the pulp.
7. Boil the eggplant halves in salted boiling water until tender, then drain.
8. Chop the reserved eggplant pulp.
9. Cook the chopped pulp in a pan with extra virgin olive oil for 5-7 minutes.
10. Add the tomato sauce to the pan.
11. Cook 80g of pasta.
12. Toss the cooked pasta with the eggplant and tomato sauce.
13. Add 150g of diced provola cheese.
14. Stuff the eggplant halves with the sauce, provola, and pasta mixture.
15. Arrange the stuffed eggplants on a greased baking sheet.
16. Sprinkle with 20g of grated Parmigiano Reggiano.
17. Bake in a preheated convection oven at 200°C for 20-30 minutes.
18. Serve and enjoy!