4 big aubergines
200 gr mozzarella
2 eggs
Basil leaves
1/2 L tomato passata
2 tbs olive oil
100gr mince beef
200 gr rigatoni
Parmesan cheese
Slice (1-centimetre-thick) 4 big aubergines roast them on a hot griddle, but don’t burn them or dry them too much. In the meantime, make a light ragù with ½ l of passata, one onion, 2 tbsp olive oil, leaves of basil and ½ L of water. Bring to boil and only then add the minced meat. Cook on a medium fire for ½ hour or until reduced to a medium thick sauce. Boil the rigatoni mix the pasta with two beaten eggs and one diced mozzarella. Dip the aubergines in the sauce, (you may need to join two slices to have a nice roll, (around 10cm long) place 7-8 rigatoni mixture on the aubergines, roll it up and close with tooth pick, place it in an oven proof dish on which you have smeared a little ragù. Make as many rolls as the ingredients allow you. Cover with the remaining sauce, sprinkle with lots of parmesan cheese and more basil. Place in a hot oven, 200 degrees, for 30 minutes, until the top is browned.