Place eggplants skin side down on a roasting tray, sprinkle with salt and oil and bake in the oven until soft or for about 30 minutes. When ready remove the pulp and discard skins. Blend the pulp in a blender and season to taste.
COOK THE PASTA
Bring a large pot of water to the boil and add rock salt. Drop the Barilla Gluten Free Elbows into the water and stir. Cook according to the instructions on the pack.
PREPARE THE VEGETABLES
In a large bowl, add the fresh tomatoes, basil and Mozzarella, add salt and pepper to taste and combine with 2 tablespoons of Extra Virgin Olive oil.
COMBINE AND SERVE
Drain the pasta one minute before the suggested cooking time and toss with the tomatoes, basil and Mozzarella. Then add the eggplant sauce and stir to combine. Serve with grated Parmigiano Reggiano and a drizzle of Extra Virgin Olive oil.
