Sicilian Eggplant Timballo | Italian Baked Pasta Dish

Preheat the oven to 200 °C and line a large baking sheet with parchment paper. Wash the eggplants, trim the ends, and slice them lengthwise into slices about 5-7 mm thick. Arrange the slices side by side on the baking sheet, brush them with 2 tablespoons (about 30 ml) of extra virgin olive oil, and sprinkle with 1 teaspoon of fine salt and freshly ground pepper. Bake in the preheated oven for about 15-18 minutes until tender and lightly golden brown, then remove and let cool slightly.

Meanwhile, bring a generous amount of lightly salted water to a boil in a large pot for the dried penne pasta. Cook the pasta for 2 minutes less than the package instructions indicate (to an al dente texture), as it will soften further in the oven. Drain, but do not rinse with cold water.

Heat 1 tablespoon of extra virgin olive oil in a deep frying pan. Add the finely chopped onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and dried oregano, sauté for half a minute until fragrant, then pour in the canned chopped tomatoes. Season with 1 teaspoon of fine salt and ground black pepper, then simmer gently over low heat for 10-12 minutes until nicely thickened. Finally, stir in half of the finely chopped fresh basil leaves.