This Sicilian Baked Pasta with Eggplant, Pork & Lamb Ragu is share dining at its finest. Above all it really is a bake and eat from one pot dish that can be put in the middle of the table for everyone to help themselves. A delicious baked pasta dish full of wonderful true Italian flavours. In addition, the sauce is the most time consuming and the most important part of the recipe as it is going to bring the whole meal together with its wonderful rich flavours.
I first had this dish in a fabulous restaurant in Cefalu, on the North Eastern Coast of Sicily run by Signore Castiglia. He is a fabulous chef with such passion for what he does and always welcomes me with his warm embrace and lots of delicious food and wine. His Pasta in Tegame which is roughly the same thing would be big enough to feed about 18 of us and filled with wonderful ingredients from his delicatessen and the inclusion of eggs, ham, loads of cheese and basil.
Preheat the oven to 160c.