1 1/2 pounds eggplants, peeled and cut into 1/2-inch pieces
4 red bell peppers, roasted
1/3 cup chicken broth
1/4 cup olive oil
1 garlic clove
2 tablespoons minced fresh basil leaves
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped
3 tablespoons olive oil
15 ounces ricotta
1/4 pound Genoa salami, chopped
1 cup coarsely grated mozzarella (1/4 pound)
3 tablespoons freshly grated Parmesan cheese
1 large egg
1/3 cup minced fresh basil leaves
3/4 pound jumbo pasta shells

In a colander toss the eggplant with salt and cover it with a plate small enough to fit inside the colander. Weight the plate down and let eggplant drain 30 minutes.
Meanwhile, make sauce: Purée bell peppers with broth, oil, garlic, basil, lemon juice, salt and pepper. Reserve the sauce, covered.
In a large skillet cook onion in oil until softened. Add eggplant and cook over moderate heat, stirring, until the eggplant is cooked through. Combine well the ricotta, salami, mozzarella, Parmesan, egg, basil, eggplant mixture and salt and pepper to taste.
Cook the pasta shells in boiling salted water for 13 – 15 minutes, until they are al dente. Drain shells in colander and refresh them under cold water.  Drain well.
Spread half the reserved sauce in bottom of large baking dish. Stuff shells with eggplant mixture and arrange them in the dish. Bake, covered tightly with foil, 30 minutes at 350 degrees F. Serve with the remaining sauce, heated. Makes about 35 stuffed shells, serving 4 to 6.

Index - Main Dish Recipe Archives
Index - Pasta Recipe Archives