Ingredients for about 4 people :

4/5 conchiglioni of durum wheat flour per person, well cooked

300 gr eggplant, bunch of basil

250 gr of mozzarella di bufala

2 tsp of grated pecorino romano

3 fresh ripe tomatoes

2 garlic cloves

300gr of béchamel sauce

olive oil and seed oil to fry


Cut the eggplants in small cubes not taking off the peel!

Fry in seeds oil and dry the eggplants well.

Dress with the pecorino, the basil, salt and pepper.

Mix the eggplants with the tomatoes stripped and cutted in small cubes.

Leave some pieces to decorate.

Fill the conchiglie  with the eggplants and the tomatoes.

Put them in a pan over a lay of béchamel sauce. Over every conchiglia put a piece of mozzarella di bufala, a piece of tomato en some grated pecorino cheese or parmigiano cheese.
Cook in the oven for 10 minutes at 180° (356 F)