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Eggplant Timballo with Cavatelli Recipe

Eggplant Timballo with Cavatelli Recipe

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Ingredients:

Serving

3 large eggplants , cut into 1/4-inch slices lengthwise
1/4 cup olive oil
salt and freshly ground black pepper
4 cups tomato sauce , recipe follows
1 lb fresh cavatelli pasta
1 (1 lb) ball fresh mozzarella, chopped
1 cup grated pecorino, plus extra, for sprinkling on top
1/4 cup basil chiffonade, plus basil leaves, for garnish
special equipment: 6 (5-by 2-inch) ceramic souffle dishes
1 1/2 cups finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 large garlic cloves, minced
1 tbsp dried basil, crumbled
1 bay leaf
salt and freshly ground black pepper
3 tbsp olive oil
3 tbsp tomato paste
2 (28 to 32-oz) cans whole italian tomatoes, drained , reserving juice, and chopped into 1/4 to 1/2-inch pieces

Directions:

Preheat oven to 350 degrees F.
Place the eggplant slices on top of a sheet tray lined with parchment or waxed paper. Drizzle with oil and season with salt and pepper. Bake in oven until it turns golden brown, about 20 minutes. Remove from oven and let it cool.
Oil the bottoms and sides of 6 souffle dishes and layer 4 to 5 pieces of eggplant in a circular pattern into each souffle dish, letting excess drape out over the edge.
Heat up the tomato sauce in a large saucepan. Then turn off flame. Reserve some tomato sauce for plating in a smaller pot.
In a large pot with boiling salted water, cook the cavatelli pasta for 3 to 4 minutes, and drain.
In the pot with the sauce, add the partially cooked cavatelli, mozzarella, and pecorino to the tomato sauce and cook over medium heat just to blend well. When hot, stir in the basil chiffonade. Spoon the pasta-sauce mixture into the souffle dishes and fold over the top with excess eggplant. Bake in oven for 4 to 5 minutes.
To serve, spoon the remaining tomato sauce onto individual plates. Turn a finished timballo upside down onto a large spatula to remove it from the souffle dish, then carefully slide it onto the plates. Sprinkle with pecorino and garnish with a basil leaf.
Tomato sauce:
In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, bay leaf, and salt and pepper, to taste, in oil over moderate heat, stirring, until vegetables are softened. Stir in tomato paste and tomatoes with reserved juice.
Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.
Recipe courtesy Gourmet Magazine
Yield: 6 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	675.22 Kcal (2827 kJ)
Calories from fat	243.92 Kcal
		% Daily Value*
Total Fat	27.1g	42%
Cholesterol	32.14mg	11%
Sodium	2741.62mg	114%
Potassium	1566.73mg	33%
Total Carbs	65.11g	22%
Sugars	33.65g	135%
Dietary Fiber	14.29g	57%
Protein	18.93g	38%
Vitamin C	42.4mg	71%
Vitamin A	0.1mg	2%
Iron	2.7mg	15%
Calcium	303.2mg	30%

Amount Per 100 g
Calories	83.64 Kcal (350 kJ)
Calories from fat	30.21 Kcal
		% Daily Value*
Total Fat	3.36g	42%
Cholesterol	3.98mg	11%
Sodium	339.59mg	114%
Potassium	194.06mg	33%
Total Carbs	8.06g	22%
Sugars	4.17g	135%
Dietary Fiber	1.77g	57%
Protein	2.34g	38%
Vitamin C	5.3mg	71%
Iron	0.3mg	15%
Calcium	37.6mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15

Points
15

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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