Ingredients: 2 eggplants , 1 lb. rigatoni , 2 oz. lean veal , 1 clove garlic , 2 oz. olive oil , 1 lb., 2 oz. plum tomatoes , 2 oz. chicken livers , 2 oz. green peas , 2 oz. salami , 2 oz. mozzarella cheese , 2 eggs , grated pecorino cheese , basil , oil for frying , salt , pepper
Cut the eggplant into slices and place on a cutting board propped on a slant, cover with salt and leave them under a weight for one hour until the bitter water seeps out. Wash, drain, pat dry and fry in 2 tablespoons of olive oil and set aside. Brown the veal with the chopped garlic in oil (remove garlic when golden brown). Add the chopped, seeded plum tomatoes and cook for 10 minutes. Salt and pepper to taste. Add the livers chopped into pieces and the peas, cook for half an hour. Dice the salami and mozzarella cheese. Hard boil the eggs and slice. Cook the pasta just until al dense, mix with three quarters of the sauce, then add the salami and mozzarella, and toss well. Make layers of pasta mixture in a greased baking pan, alternating with layers of fried eggplant, slices of eggs and more sauce. Sprinkle the top layer with chopped basil and grated pecorino cheese and bake until a golden crust forms. Let the baked rigatoni rest for 10 minutes and serve