Skin and seed the fresh tomatoes, and roughly chop. Chop the canned tomatoes, if using. Gently warm the garlic infused oil in a pan then add the tomatoes to the oil and simmer gently, uncovered, for 20-
While the sauce cooks, dice the mozzarella into small pieces, so it will melt easily during the baking and bind the filling. Finely chop the salami. Trim the stalks from the eggplant/aubergines and slice lengthways into even slices about 5mm thick.
When the sauce is nearly done, heat 2 tbsp olive oil in a deep frying pan and brown the mince and livers for 4-
Dry the eggplant/aubergine slices using kitchen towels. Heat a heavy ridged griddle pan and cook the slices,without using oil, for 2-
Cook the pasta in the boiling water for 3 minutes short of the time on the packet. Drain well, and gently mix with the sauce. Stir in the cheeses, the salami and any extra chopped eggplant/aubergine.
Spoon the filling into the aubergine lined bowl, 3, and press down gently to eliminate any gaps. Fold over the ends of the eggplant/aubergine. Bake in the oven for 20 minutes, then rest for 10 minutes to set so that it will be easier to turn out. Put a large plate on top of the bowl and swiftly turn both the bowl and plate over. Remove the bowl and serve with extra grated cheese and black pepper.
1kg very ripe tomatoes or 2 x 400g cans peeled plum tomatoes, drained
3 tbsp extra-
150g packet mozzarella cheese
50g piece of salami, such as Milano
5 medium eggplant aubergines
85g minced pork
85g chicken livers, cleaned and chopped if large
a handful of fresh basil leaves
500g gluten free short pasta (such as mezze penne)
100g pecorino or parmesan cheese, grated, plus extra to serve