Timbale Of Macaroni

Preparation:

Preparation: Peel the aubergines, cut them into thin slices lengthwise and fry them, a few at a time, in a pan with sufficient oil. Once golden, set them aside. Brown the garlic in a saucepan with about 1/2 cup of oil, remove it and add the peeled tomatoes without the seeds. Season with salt and pepper and cook over high heat, so that the tomato can cook quickly, but without falling apart too much. Also prepare the grated cheese to which you will mix the chopped basil. Boil the perciatelli in lightly salted water, drain them halfway through cooking, put them in a bowl and dress them with the oil from the tomatoes and only a part of them, so that plenty of almost dry tomatoes remain in the pan. Mix well and then grease a pan with the lard. Make yourself a first layer of perciatelli, cover it with a layer of fried aubergines and sprinkle with cheese and basil. Make another layer of perciatelli, another of aubergines, then of cheese and so on, ending with a layer of aubergines which must perfectly close the surface of the timbale. Pour the tomato kept aside on this last layer and finish by sprinkling abundantly with cheese and basil. Place some small pieces of suet here and there on the surface of the timbale and put the pan in the oven at moderate heat for about 15 minutes, to allow the timbale to stew and the cheese to melt.