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

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

Make and share this Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce recipe from Food.com.

Provided by Malriah

Categories     One Dish Meal

Time 1h15m

Yield 35 shells, 4-6 serving(s)

Number Of Ingredients 18

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.

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