The Italian series continues …

About the same time I came across the pasta made with red wine, I came across this .. Conchiglioni di Napoli. I have no clue how to make of this, though I have seen the smaller versions of this. But looked like something you can fill. Hence this recipe:

1. Aubergines with red pesto
   • Heat some olive oil
   • Add thinly cut trips of aubergines and some garlic
   • Add some salt and rosemary to taste
   • Saute till they are soft
   • Keeping sauting for another 5 min
   • Add some red pesto
2. Mushrooms with green pesto
   • Heat some olive oil
   • Add mushrooms and garlic
   • Add salt and rosemary to taste
   • Add green pesto
   • Saute for 2 min
3. Aubergine steaks and tomatoes
   • Saute some Aubergine steaks and tomatoes in olive oil and rosemary
   • Cook till they are well done
4. Conchiglioni di Napoli
   • Boil some Conchiglioni di Napoli
   • Arrange the aubergines and mushrooms in alternate pastas
   • Arrange with the aubergine steaks and tomatoes
   • Garnish with some Parmesan

Voila!