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1
For sauce: Heat oil in heavy large saucepan over medium-high heat.
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2
Add in onion, celery, carrot, and garlic; saute/fry till tender, about 8 min.
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3
Add in wine and cook 3 min.
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4
Add in crushed tomatoes, stock, and basil; bring to boil.
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5
Reduce heat; cover and simmer 30 min to blend flavors.
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6
Season with salt and pepper.
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7
Cold.
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8
For manicotti: Place ricotta cheese in strainer set over large bowl.
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9
Let stand till excess liquid drains from cheese, about 2 hrs.
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10
Transfer ricotta cheese to medium bowl.
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11
Stir in Asiago cheese, spinach, nutmeg, and cayenne.
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12
Season to taste with salt and pepper.
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13
Fold in egg.
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14
Preheat oven to 350 degrees.
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15
Oil 2 large baking sheets.
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16
Brush both sides of aubergine slices with extra virgin olive oil; arrange on prepared sheets.
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17
Sprinkle with salt and pepper.
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18
Bake till aubergine slices are tender, about 13 min.
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19
Cold on sheets.
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20
Place 1 aubergine slice on work surface.
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21
Place scant 2 Tbsp.
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22
ricotta mix near narrower end of aubergine slice.
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23
Roll up, enclosing filling.
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24
Repeat with remaining aubergine slices and filling.
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25
Spread half of sauce over bottom of 13- by 9- by 2-inch glass baking dish.
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26
Arrange aubergine manicotti in single layer atop sauce.
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27
Spoon remaining sauce over.
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28
(Manicotti can be prepared 1 day ahead.
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29
Cover and chill.)
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30
Preheat oven to 350 degrees.
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31
Bake manicotti till heated through, about 20 min.
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32
Sprinkle with Parmesan cheese and serve.
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33
This recipe yields 8 servings.
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34
Comments: Here, aubergine stands in for the pasta.
