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1
Preheat oven to 350 degrees F.
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2
Place the eggplant slices on top of a sheet tray lined with parchment or waxed paper.
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3
Drizzle with oil and season with salt and pepper.
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4
Bake in oven until it turns golden brown, about 20 minutes.
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5
Remove from oven and let it cool.
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6
Oil the bottoms and sides of 6 souffle dishes and layer 4 to 5 pieces of eggplant in a circular pattern into each souffle dish, letting excess drape out over the edge.
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7
Heat up the tomato sauce in a large saucepan.
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8
Then turn off flame.
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9
Reserve some tomato sauce for plating in a smaller pot.
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10
In a large pot with boiling salted water, cook the cavatelli pasta for 3 to 4 minutes, and drain.
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11
In the pot with the sauce, add the partially cooked cavatelli, mozzarella, and pecorino to the tomato sauce and cook over medium heat just to blend well.
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12
When hot, stir in the basil chiffonade.
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13
Spoon the pasta-sauce mixture into the souffle dishes and fold over the top with excess eggplant.
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14
Bake in oven for 4 to 5 minutes.
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15
To serve, spoon the remaining tomato sauce onto individual plates.
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16
Turn a finished timballo upside down onto a large spatula to remove it from the souffle dish, then carefully slide it onto the plates.
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17
Sprinkle with pecorino and garnish with a basil leaf.
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18
In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, bay leaf, and salt and pepper, to taste, in oil over moderate heat, stirring, until vegetables are softened.
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19
Stir in tomato paste and tomatoes with reserved juice.
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20
Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened.
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21
Discard bay leaf.
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22
Sauce may be made 2 days in advance and kept covered and chilled.
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23
Recipe courtesy Gourmet Magazine
