Try this delicious pasta dish:
Butter a gratin dish well and preheat the oven to 200 °C. Rinse the melanzane, cut the end pieces into small pieces, cut each au- bergine into four thick slices, carefully scoop out the flesh with a spoon and save the peel rings.
Finely chop the pulp, sauté with onion, garlic and minced meat in a frying pan in heated oil, fold in the cabbage and cream cheese, season with pepper, chili and salt and simmer on low heat for 10 minutes.
Fill the tomato cubes into the gratin dish, put the eggplant rings on top, fill with the minced meat mixture and cover with the gorgonzola cubes.
Sprinkle with gorgonzola cubes and bake in the oven for 20 minutes.
Serve with: tagliatelle or fresh baguette, arugula salad. Drink: chilled white wine spritzer or white wine.
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