Incaciata

Here is the recipe for my first try at making incaciata.  As mentioned in the blog, please feel free to vary the filling, and be creative.  Also, I overestimated the amount of filling I would need, so I've altered the amounts here.  Please let me know if the filling is still too much or too little and I will update the recipe

2 Onions
2-3 Cloves Garlic
300g Penne Pasta (Raw)
200g Meat of your choice
1 x 400g tin of Tomato Puree (not paste, puree)
Fresh Basil (optional)
2 - 4 Aubergines (all depends on the size)
Cheese of your choice

- Slice the aubergines lengthwise.  For the 2 huge ones I used from our garden, I managed about 14 slices per aubergine, and that was just enough.  I didn't have any extra slices left, and I had to play puzzle to not waste slices.

- Fry the aubergines to brown nicely on at least one side.  Line the bottom and sides of a spring tin with the browned side against the tin.  Here's a photo to understand what I mean.

- For the filling, crush and peel the garlic, and slice the onions.  You need both ready for this.  Cook the garlic for about 30 seconds or so, then add the onions and fry on a moderate heat until soft and translucent.

- Add the meat and fry until just cooked, or just heated if using cooked meat (like Pizza Topping)

- Add the tomato puree and a tin of water.  Stir in the fresh basil & cook through to reduce and thicken the sauce.  I guess you can cheat and not add the water if you want the filling to go quicker, but the basil won't have time to release its flavours.


- Add the cooked Penne & allow the sauce to thicken if needed.  Add the filling & grated cheese (I sprinkled Parmesan at the bottom, a layer of pasta, grated Basil Cheddar, more pasta, and finally a layer of plain cheddar) as desired.

- Cover the top with more aubergines, and fold the draped side pieces over to end with a wrapped "Cake"


- Bake 30 minutes at 180 degrees Celcius, or fridge overnight and bake the following evening.