Aubergine stuffed with pasta

INGREDIENTS: 

• 2 oval aubergine;

• Pennette or ditalini rigati gr 200; 

• 4 tablespoons extra virgin olive oil; 

• 150 gr onion; 

• 2 cloves of garlic; 

• 400 gr tomato pulp or peeled tomatoes; 

• 5 basil leaves basil; 

• 60 gr thiny sliced cheese;

•  50 gr breadcrumbs;

•  salt. 

• 1 sausage. 

To prepare aubergines stuffed with past first cook the pasta in salted water, draining it at three/quarters of cooking. Wash the aubergines, remove the stem and cut them in half lengthwise; Empty them and set aside the diced pulp. Brush the inside of the aubergines with oil. Put the oil, finely chopped onion, lightly crushed garlic in a pan and cook for 5 minutes over low heat. Add a teaspoon of salt, the aubergine pulp and cook for another 5 minutes, stirring. Remove the garlic and add the chopped tomato pulp or peeled tomatoes. Cook over medium heat for 10 minutes, adding the basil and crumbled sausage, then season the pasta with the contents of the pan and mix well. Cut the cheese or mozzarella into thin slices. Place three tablespoons of seasoned pasta on the bottom of each eggplant, a couple of slices of cheese or mozzarella and other pasta on top. Compact the dough to prevent any gaps from being left in it. Distribute the dough evenly in the four halves and then sprinkle the breadcrumbs on top with a sieve. Place the aubergines in a baking dish just greased with oil and put them in the fridge if some time has to pass before serving, otherwise turn on the oven at 200° and when it is at temperature bake the dish for 25 minutes and serve immediately.