Conchiglioni aubergines et mozzarella di bufala

Ingredients, Serves 6

-3 large eggplants 
• 2 mozzarella 
• 200 gr Greek black olives 
• 100g black olive paste 
• 2 clove, finely chopped 
• extra vergin olive oil (EVO Oil)
• 400 g or more to taste, cans of tomatoes, chopped 
• 3 tablespoons fresh basil leaves 
• 500g conchiglioni 
• 50g pecorino romano and parmesan 50 g 
• salt and freshly ground black pepper, to taste 


• Cut the eggplant into slices, sprinkle with 3/4 pinches of salt and let it sit while letting the excess water drain out. 
• Once ready, add the olive oil in an ovenproof dish and cook the eggplant until they are golden. 
  In a saucepan, fry  garlic in olive oil, add eggplant and chopped tomatoes and stir well. 
• Addsalt and pepper and cook over low heat for about 20 minutes. 
• At the same time, pre-cook the pasta in boiling salted water for half the specified time (about 10 min) 
• Drain the pasta and put them in a large bowl, add a little olive oil and mix well and allow to cool slightly 
• Fill each conchiglione with the sauce and a little olive paste and put it on a baking sheet, where previously you would have put a little olive oil and a little sauce 
• Mix gently but well with your hands. Once done add the mozzarella, chopped olives, a bit of olive paste here and there, pecorino and parmesan. 
• Finish cooking  the conchiglioni in the oven, and when you see the melted mozzarella and golden Parmesan, remove, (about 15 minutes at 200°), Add the  fresh basil leaves, a little black pepper and a little oil olive and serve!