EGGPLANT, SALAMI & CHEESE-STUFFED SHELLS W/RED PEPPER SAUCE

Steps:

• In a colander, toss the eggplant with salt and cover it with a plate small enough to fit inside the colander.
• Weight the plate down and let eggplant drain 30 minutes.
• Purée bell peppers with broth, oil, garlic, basil, lemon juice, salt and pepper.
• Cover and set aside.
• In a large skillet cook onion in oil until softened.
• Add eggplant and cook over moderate heat, stirring, until the eggplant is cooked through.
• Combine the ricotta, salami, mozzarella, Parmesan, egg, basil, eggplant mixture and salt and pepper to taste.
• Cook the pasta shells in boiling salted water for 13 - 15 minutes, until they are al dente.
• Drain shells in colander and rinse them under cold water.
• Drain well.
• Spread half the reserved sauce in bottom of large baking dish.
• Stuff shells with eggplant mixture and arrange them in the dish.
• Bake, covered tightly with foil, 30 minutes at 350°F.
• Heat remaining sauce and serve with shells.