Maccheroni Al Forno

A great pasta dish for any occasion:

Remove the stalk from the melanzane, rinse the fruit, cut into round slices, place in a colander, sprinkle with salt and rest for 30 min. Rinse and chop the tomatoes, removing the stalks. (Drain canned tomatoes, crush with a fork). Remove the skin from the onion, scrape the carrot, clean the celery, rinse with the basil and pat dry. Finely chop the onion, carrot, celery and basil together. Heat the lard in a pan, fry the finely chopped vegetables for a few minutes and add the tomatoes. Season with salt and freshly ground pepper. Thicken on a medium crack with the lid closed. Rinse the melanzane briefly with water, squeeze with the ball of your hand in a sieve and dab with kitchen paper. Fry in portions in hot oil until brown on both sides and place on kitchen paper to remove excess fat. Break the macaroni into short pieces and make them ¯al dente® in salted water. In the meantime, strain the vegetable sauce. Grate the provolone cheese and slice the mozzarella. Drain the pasta and mix well in a baking dish with half of the sauce and the provolone cheese. Preheat the oven to 230 °C. Brush an ovenproof dish with oil. Pour in half of the pasta, smoothing it out. Cover with slices of melanzane and evenly sprinkle with mozzarella.

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