12 minutes

24 conchiglioni (big pasta shells)
tuna in extra virgin olive oil, 1 can of about 5,6 oz
San Marzano tomatoes, 2
eggplant, 1/2
garlic, 1 clove
capers, 1 tbsp
fresh basil
rocket salad
extra virgin olive oil


Preheat the oven to 360 F degrees.
Bring salt water to boil and then add pasta, boil the pasta al dente. Keep a little bit of the water that the pasta cooked in.
In meantime, prepare the filling. Chop the garlic. Put a splash of olive oil in a frying pan and fry the garlic for a few minutes over low heat. Core the tomatoes and chop them in small cubes. Chop also the eggplant into small cubes. Add the tomatoes and the eggplant to the garlic. Add also the capers and the tuna. Crush the tuna a little bit with a fork.
Rip the basil leaves up into small pieces and toss in. Let braze for 5 minutes.
Add few spoons of water from the pasta. Add salt and pepper to taste (be careful with adding salt, the water from the pasta and the tuna are already salty).
Spoon the filling into the pasta shells. Put them a few minutes into the oven, so that they get hot again. Be careful: don’t let the pasta shells to long in the oven because they’ll dry out!
Sprinkle small pieces of fresh basil over the pasta shells. Serve them on a dish (6 pieces per plate). Garnish with a few rocket leaves and sprinkle with olive oil.

Thanks to:De Food Madam