Eggplant with Macaroni and Linguiça

Name: Eggplant with Macaroni and Linguiça
Ingredients: 2 eggplants; salt to taste; 1/2 kg of pork linguiça, fresh, without the skin; 1 chopped onion; 2 minced garlic cloves; 1 tablespoon of olive oil; 1 cup of small macaroni, cooked, spiral or meatball type; 3/4 cup of grated Parmesan cheese; 3 cups of cooked and diced tomatoes; 1/4 teaspoon of red pepper flakes

1
2 eggplants
2
salt to taste
3
1/2 kg of pork linguiça, fresh, without the skin
4
1 chopped onion
5
2 minced garlic cloves
6
1 tablespoon of olive oil
7
1 cup of small macaroni, cooked, spiral or meatball type
8
3/4 cup of grated Parmesan cheese
9
3 cups of cooked and diced tomatoes
10
1/4 teaspoon of red pepper flakes

Ingredients

1
2 eggplants
2
salt to taste
3
1/2 kg of pork linguiça, fresh, without the skin
4
1 chopped onion
5
2 minced garlic cloves
6
1 tablespoon of olive oil
7
1 cup of small macaroni, cooked, spiral or meatball type
8
3/4 cup of grated Parmesan cheese
9
3 cups of cooked and diced tomatoes
10
1/4 teaspoon of red pepper flakes

Directions

1
Preheat the oven to 400°F (hot)
2
Roast the eggplants with their skin and a little water, for 20 minutes
3
Cut them lengthwise and remove the pulp
4
Sprinkle the eggplant skins with salt
5
Chop the eggplant pulp
6
Sauté the onion, garlic, and pork without the skin
7
Remove excess fat
8
Add the chopped eggplant pulp and olive oil to the pork mixture
9
Simmer until the pulp is cooked through
10
Mix the macaroni, 1/4 cup of grated cheese, half of the pork mixture, and 3/4 cup of diced tomatoes
11
Add salt and red pepper flakes
12
Stuff the eggplants
13
Sprinkle with the remaining cheese
14
Add a little fat on top
15
Place the eggplants in a baking dish
16
Bake for 15 minutes
17
Serve hot