Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce

1. 1

   In a colander, toss the eggplant with salt and cover it with a plate small enough to fit inside the colander.

2. 2

   Weight the plate down and let eggplant drain 30 minutes.

3. 3

   Puree bell peppers with broth, oil, garlic, basil, lemon juice, salt and pepper.

4. 4

   Cover and set aside.

5. 5

   In a large skillet cook onion in oil until softened.

6. 6

   Add eggplant and cook over moderate heat, stirring, until the eggplant is cooked through.

7. 7

   Combine the ricotta, salami, mozzarella, Parmesan, egg, basil, eggplant mixture and salt and pepper to taste.

8. 8

   Cook the pasta shells in boiling salted water for 13 15 minutes, until they are al dente.

9. 9

   Drain shells in colander and rinse them under cold water.

10. 10

    Drain well.

11. 11

    Spread half the reserved sauce in bottom of large baking dish.

12. 12

    Stuff shells with eggplant mixture and arrange them in the dish.

13. 13

    Bake, covered tightly with foil, 30 minutes at 350F.

14. 14

    Heat remaining sauce and serve with shells.

* Per serving · 4 servings · Values may vary.