EGGPLANT, SALAMI & CHEESE-STUFFED SHELLS W/RED PEPPER SAUCE

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

Provided by Malriah

Time 1h15m

Yield 35 shells, 4-6 serving(s)

Number Of Ingredients 18

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1 1/2 lbs eggplants, peeled and cut into 1/2 inch pieces
4 red bell peppers, roasted
1/3 cup chicken broth
1/4 cup olive oil
4 garlic cloves, sliced
2 tablespoons minced fresh basil leaves
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped
3 tablespoons olive oil
15 ounces ricotta cheese
1/4 lb genoa salami, chopped
1 cup coarsely grated mozzarella cheese (1/4 pound)
3 tablespoons freshly grated parmesan cheese
1 large egg
1/3 cup minced fresh basil leaf
3/4 lb jumbo pasta shells

Steps:

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.