Aubergine and Pasta Incaciata

foodnetwork.co.uk

Toby King

subheading: For the Sauce:

¼ cup olive oil

5 cloves garlic, peeled and roughly chopped

1 red onion, finely chopped

Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth

Pinch red pepper flakes

Salt and freshly ground black pepper

Large handful fresh basil leaves, torn, optional

subheading: For the Aubergine and Pasta Incaciata:

Softened unsalted butter, for greasing pan

¼ cup plus 2 tablespoons breadcrumbs

¼ cup grated Parmigiano, plus more a

½ cup olive oil, plus more as needed

1 pound ground pork

Salt and freshly ground black pepper

2 cloves garlic, cut into 3 chunks each

½ cup red wine, preferably Chianti

2 medium aubergines

1 pound ziti pasta, cooked to al dente

1 pound fresh mozzarella cheese, grated

Special equipment: One 9-inch springform pan at least 3 inches high

Directions at foodnetwork.co.uk

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