Ziti 350 gr
Provolone Silano 200 gr
Passata di pomodoro 500 gr
Parmesan cheese 2 spoons
Extra virgin oil, salt
Cut the leek and fry in a pan with two tablespoons of oil.
Cut the eggplants into dices and add them to the pan.
After a few minutes, when they are crispy add the passata and cook about 20 minutes.
Cook the ziti in plenty of salted water.
Drain “al dente”, put into the pan and amalgamate.
Cut the provolone silano into dices.
Grease a baking pan and pour the ziti adding the diced provola.
Sprinkle with Parmesan cheese.
Bake for 25 minutes at 200°