Description
An Italian holiday favorite, this eggplant timballo is a stunning and flavorful main course featuring layers of eggplant, pasta, and a savory sausage and artichoke sauce.
Ingredients
Units
- 3/4 lb Colavita 100% Whole Wheat Cappellini
- 1 medium-large eggplant
- 2 tablespoons Colavita extra virgin olive oil plus 1 teaspoon
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 8 ounces organic hot Italian sausage, removed from casing
- 26 ounce jar Colavita Spicy Marinara
- 1 10-ounce jar Colavita Artichoke Hearts in Olive Oil, drained and chopped
- 1/4 cup Colavita Bella di Cerignola Olives, pitted and chopped (or other green olive)
- 1 cup frozen peas
- 2 eggs, beaten
Instructions
- Bring large pot of salted water to a boil and cook pasta according to package directions to al dente. Drain and set aside until ready to use.
- While pasta is cooking, prepare the eggplant. Set oven to broil. Trim top and slice ½-inch thick. Brush bottom of baking sheet with some of the 2 tablespoons of olive oil. Spread eggplant evenly on the baking sheet. Brush the remaining olive oil over the top of the eggplant. Place under the broiler and cook until tender and browned, about 6-7 minutes total, flipping halfway. Remove from oven and set aside until ready to use.
- In a large sided skillet, heat 1 teaspoon olive oil on medium-high heat. Add onion and garlic and cook until tender, about 3-4 minutes. Add sausage, crumbling with a spatula, and cook until browned, about 7-9 minutes total. Add marinara, artichoke hearts, and olives. Bring to a simmer and cook 15 minutes until flavors have melded. Stir in peas and cook until warmed through. Remove from heat and set aside to cool slightly.
- Preheat oven to 375 degrees. Brush a 9 inch springform pan with olive oil. Layer eggplant slices evenly over the bottom, overlapping if needed. Stir pasta into the sauce. Add beaten egg and toss until evenly combined. Pour pasta over the eggplant slices and flatten with a spatula. Place in the oven and bake 45 minutes until edges are browned and timballo is set. Remove from oven and set aside to cool at least 20 minutes before slicing, otherwise it will fall apart.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 20
- Carbohydrates: 50
- Fiber: 8
- Protein: 20