Eggplant And Pasta Incaciata: This Treat Is Worth Digging Into
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A baked pasta dish from Sicily is called pasta Ncasciata or pasta Incaciata. We present one of the numerous variations of this typical meal, which is famous throughout the island with more or less subtle variations in the ingredients.

Generally, be used with short pasta types like penne or macaroni. It's crucial that the pasta is drained midway through cooking since the oven will finish it. Try this heartwarming pasta dish and serve it to your loved ones. 


6 large eggplants

Olive oil


⅛ cup vegetable oil

3½ ounces unsmoked pancetta

1 medium onion (finely chopped)

1 large carrot (peeled and finely chopped)

8 ounces minced pork

8 ounces minced beef

½ teaspoon salt

1 tsp freshly ground black pepper

½ tsp chilli flakes

1 (14-ounce) can of chopped tomatoes

½ cup water

16 ounces ditalini pasta, or other small tube pasta

8 ounces mozzarella, grated

14 cup grated parmesan, plus more to serve

Fresh basil, to serve

Ragu Bolognese

Baked eggplant slices


. Two non-stick baking sheets should be covered with olive oil and the oven should be preheated at 400 degrees.

. Cut the eggplants into 1/4-inch slices along their length. Place them on the baking pans in a single layer, then lightly oil and salt the tops.

. Bake until beginning to brown, about 10 to 15 minutes.

. Cook for a further ten to fifteen minutes after flipping and oil-brushing.

. Remove from the oven, then let cool a little.

. On a low heat, warm the oil in a big saucepan.

. Then add the onion, carrot, and celery after cooking the pancetta for 5 minutes to allow the fat to start melting.

. Cook, often stirring, for 15 minutes or until softened.

. Add the salt, pepper, and chilli flakes after crumbling the meat and pork.

. Cook for a further 5 minutes, stirring periodically, over medium heat.

. Add tomatoes and water, stir, and then boil and reduce until a thick sauce forms.

. Take the food off the stove and let it cool.

. Bring a big pot of salted water to a rolling boil. Pasta should be cooked for 1 minute shorter than recommended on the package, or until almost al dente.

. After draining and rinsing with cold water, add a thin layer of oil to the colander, stir, and put aside.

. Set the oven's temperature to 350.

. Olive oil should be used to grease a cake pan before adding the grated Parmesan and rotating it to coat the edges. Lay thicker slices of eggplant along the pan's perimeter, overlapping and hanging over the edge. . Fill the centre of the base with smaller slices, overlapping them to form a seal.

. Combine the spaghetti and mozzarella, then fill the cake pan with half of the mixture, about one-third full.

. Bolognese is placed on top of the spaghetti layer, another third of the way up the baking dish.

. Add the leftover spaghetti and finish with the last few pieces of eggplant. Slices that dangle over the sides should be folded in.

. Cook for thirty minutes while covered with foil. When the top is golden brown, remove the foil and cook for an additional 5 to 10 minutes.

. After 15 minutes of resting time, invert the pan onto a serving platter.

. Slice and serve after adding more Parmesan shavings and fresh basil.