Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce

Recipe by Malriah
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 35 shells
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Purée bell peppers with broth, oil, garlic, basil, lemon juice, salt and pepper.
  • Cover and set aside.
  • 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 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 rinse 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°F.
  • Heat remaining sauce and serve with shells.
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