Paccheri ripieni di ricotta e melanzane (Ricotta and eggplant filled paccheri)

Here is a practical version of this recipe, organized to make preparation easier.

A clear recipe guide based only on the available ingredients, quantities, and method.

Ingredients

500gr Paccheri di Gragnano: Use the quantity shown in the ingredient list.
125 ricotta cheese: Use the quantity shown in the ingredient list.
1 medium mozzarella: Use the quantity shown in the ingredient list.
1/2 lt. tomato puree: Use the quantity shown in the ingredient list.
Few fresh basil leaves: Use the quantity shown in the ingredient list.
4 garlic cloves: Use the quantity shown in the ingredient list.
2 eggplants: Use the quantity shown in the ingredient list.
125gr Grated Parmesan cheese: Use the quantity shown in the ingredient list.
4 tbs extra virgin olive oil: Use the quantity shown in the ingredient list.
few chives leaves: Use the quantity shown in the ingredient list.
Salt and pepper to taste: Use the quantity shown in the ingredient list.
5 lt salted boiling water: Use the quantity shown in the ingredient list.

Step 1 Cut one eggplant in thin slices and set apart. Cut the second eggplant in small cubes. Sprinkle with coarse salt, place in a colander, cover with a small plate, place something heavy on the top and wait minimum one hour, till a brown water start to leak from the colander. Dry the eggplant cubes and place them in a pan with olive oil and garlic.
Step 2 Cook till they get very soft. Then add the tomato puree, basil leaves pepper and salt. Cook for about 20 minutes.
Step 3 In the meanwhile roast the aggplant slices on a roasting pan, set apart.
Step 4 Prepare the ricotta mix it with 3/4 of the grated parmesan cheese a little salt and pepper, cut the mozzarella in small cubes. Set apart.
Step 5 Cook the paccheri in 5 liters of salty boiling water for about 3/4 of the suggested time (10 to 12 minutes).
Step 6 Drain in a colander, stop the cooking with cold water: place the colander under the cold water for few seconds. Set apart. Now it's time to fill the paccheri:
Step 7 filll each paccheri with ricotta cheese and a couple of mozzarella cubes.
Step 8 wrap 2 paccheri with one eggplant roasted slice,
Step 9 use the chive as a rope to tie the 2 paccheri and the eggplant slice.
Step 10 Place in a small oven tray with tomato/eggplant sauce and a sprinle of parmesan....
Step 11 Add a small basil leave on the top. Oven cook for 5 minutes on 180C°.... buon appetito!