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Ingredients
  • 400 g rigatoni pasta (14oz) or other short pasta
  • 200 g fresh mozzarella (7oz) fior di latte
  • 500 g eggplant ( I used 2 large round ones) (17oz)
  • 600 ml tomato passata (20 floz) or 12 cherry tomatoes and 400 ml passata
  • 1 handful fresh basil chopped
  • 2 garlic cloves peeled
  • 50 g Parmesan grated
  • salt for pasta and to taste
  • black pepper to taste
Steps
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