Eggplant Incaciata

Name: Eggplant Incaciata
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: 8
Cuisine: italian
Ingredients: 6 large eggplants; Olive oil; Salt; 1/8 cup vegetable oil; 3 1/2 ounces unsmoked pancetta; 1 medium onion, finely chopped; 1 large carrot, peeled and finely chopped; 1 large celery stalk, finely chopped; 8 ounces minced pork; 8 ounces minced beef; 1/2 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon chili flakes; 1 (14-ounce) can chopped tomatoes; 1/2 cup water; 16 ounces ditalini pasta, or other small tube pasta; 8 ounces mozzarella, grated; 1/4 cup grated Parmesan, plus more to serve; Fresh basil, to serve; Ragu Bolognese; Baked eggplant slices

Eggplant Incaciata

PANCETTA

ONION
CELERY STALK

CARROT
BEEF

PORK
CHILI FLAKES
PEPPER
SALT

CHOPPED TOMATOES
WATER

EGGPLANT

OLIVE OIL
SALT

10 MINUTES @ 400°F

BAKE

DITALINI PASTA
MOZZARELLA

OLIVE OIL
PARMESAN

30 MINUTES @ 350°F

BAKE

Eggplant Incaciata

PANCETTA

ONIONCELERY STALK

CARROTBEEF

PORKCHILI FLAKESPEPPERSALT

CHOPPED TOMATOESWATER

EGGPLANT

OLIVE OILSALT

10 MINUTES @ 400°F

BAKE

DITALINI PASTAMOZZARELLA

OLIVE OILPARMESAN

30 MINUTES @ 350°F

BAKE

ONION
CELERY STALK

CARROT
BEEF

PORK
CHILI FLAKES
PEPPER
SALT

CHOPPED TOMATOES
WATER

OLIVE OIL
SALT

DITALINI PASTA
MOZZARELLA

OLIVE OIL
PARMESAN