Produce at an Outdoor Market, Helsinki, Finland
Produce at an Outdoor Market...
Photographic Print

Ross, Nancy &...
Buy at



La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Eggplant, Salami and Cheese-Stuffed
Shells with Red Pepper Sauce



Italian foods and gift baskets at

"Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





La Cucina Italiana -
One Year Subscription

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Buy at



Eggplant, Salami and Cheese-Stuffed
Shells with Red Pepper Sauce
Gourmet Archives

Gourmet - One Year Subscription 

1 1/2 pounds eggplants, peeled and
cut into 1/2-inch pieces
4 red bell peppers, roasted
1/3 cup chicken broth
1/4 cup olive oil
1 garlic clove
2 tablespoons minced fresh basil leaves
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped
3 tablespoons olive oil
15 ounces ricotta
1/4 pound Genoa salami, chopped
1 cup coarsely grated mozzarella (1/4 pound)
3 tablespoons freshly grated Parmesan cheese
1 large egg
1/3 cup minced fresh basil leaves
3/4 pound jumbo pasta shells

In a colander toss the eggplant with salt and cover it with a plate small
enough to fit inside the colander. Weight the plate down and let eggplant
drain 30 minutes.
Meanwhile, make sauce
: Purée bell peppers with broth, oil, garlic, basil, lemon juice, salt and pepper. Reserve the sauce, covered.
In a large skillet cook onion in oil until softened. Add eggplant and cook
over moderate heat, stirring, until the eggplant is cooked through. Combine
well the ricotta, salami, mozzarella, Parmesan, egg, basil, eggplant mixture
and salt and pepper to taste.
Cook the pasta shells in boiling salted water for 13 – 15 minutes, until they
are al dente. Drain shells in colander and refresh them under cold water.
Drain well.
Spread half the reserved sauce in bottom of large baking dish. Stuff shells with eggplant mixture and arrange them in the dish. Bake, covered tightly
with foil, 30 minutes at 350 degrees F. Serve with the remaining sauce,
heated. Makes about 35 stuffed shells, serving 4 to 6.

Featured Archive Recipes:
Baked Pasta Shells with Spinach
and Ricotta (Nigella Lawson)

Eggplant and Red Bell Pepper Sauce
Spaghetti with Italian Sausage
and Eggplant (Mama Leone)

Index - Main Dish Recipe Archives
Index - Pasta Recipe Archives

Daily Recipe Index
Recipe Archives Index

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: August 25, 2009.