Ingredients
-
1 1/2
-
4
-
1/3
-
1/4
-
4
-
2
-
1
-
1/2
-
1/2
-
1
-
3
-
15
-
1/4
-
1
-
3
Directions
Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce, A different variation to traditional stuffed shells , We realy enjoyed the whole dish, and found the sauce tasty too! I had to use smaller shells as the 4 supermarkets here didnt have realy big shells The one thing that I would comment on was the prep time, 10 minutes? it took me that long to chop the onion and eggplant, more to roast the capsicums, and more to fill the shells, mince the basil, grate the cheese, But it was a nice dish, and if I ever find big shells I would probably make it again , The shells themselves were very tasty, but I didn’t much care for the sauce It might be just a personal thing, but I felt it needed something to ’round’ it out Next time, I think I’ll add maybe a 1/4 cup of cream and a half teaspoon of tomato paste to it
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Steps
|
1
Done
|
In a Colander, Toss the Eggplant With Salt and Cover It With a Plate Small Enough to Fit Inside the Colander. |
|
2
Done
|
Weight the Plate Down and Let Eggplant Drain 30 Minutes. |
|
3
Done
|
Pure Bell Peppers With Broth, Oil, Garlic, Basil, Lemon Juice, Salt and Pepper. |
|
4
Done
|
Cover and Set Aside. |
|
5
Done
|
in a Large Skillet Cook Onion in Oil Until Softened. |
|
6
Done
|
Add Eggplant and Cook Over Moderate Heat, Stirring, Until the Eggplant Is Cooked Through. |
|
7
Done
|
Combine the Ricotta, Salami, Mozzarella, Parmesan, Egg, Basil, Eggplant Mixture and Salt and Pepper to Taste. |
|
8
Done
|
Cook the Pasta Shells in Boiling Salted Water For 13 15 Minutes, Until They Are Al Dente. |
|
9
Done
|
Drain Shells in Colander and Rinse Them Under Cold Water. |
|
10
Done
|
Drain Well. |
|
11
Done
|
Spread Half the Reserved Sauce in Bottom of Large Baking Dish. |
|
12
Done
|
Stuff Shells With Eggplant Mixture and Arrange Them in the Dish. |
|
13
Done
|
Bake, Covered Tightly With Foil, 30 Minutes at 350f. |
|
14
Done
|
Heat Remaining Sauce and Serve With Shells. |
