When summer is coming to an end and eggplants are at the peak of their season, it is the perfect time to prepare pasta 'ncasciata, a dish that embodies the richness of Calabrian culinary tradition. This recipe, distinguished by its paccheri wrapped in a rich and flavorful ragù sauce, is further enriched by the sweetness and texture of the fried eggplants, which add depth and a contrast of textures. The secret lies in the preparation of the eggplants: after being sliced and brined, they are fried until golden and crispy, a crucial step that enhances their flavor and allows them to maintain a perfect consistency within the dish. Originating from Calabria, pasta 'ncasciata is one of the many variations that regional cuisine offers, with each family guarding its own interpretation, making this dish unique and personal. Often served during Sunday lunches or on special occasions, it is a dish that knows how to bring people together around the table, accompanied by a sprinkle of Parmigiano and, sometimes, a touch of provola that melts gently, creating a harmonious blend of flavors. It is a perfect example of how simple ingredients can transform into a masterpiece of gastronomic tradition, capable of satisfying palates of all ages. Pasta 'ncasciata is not just a dish to be enjoyed, but a celebration of Calabrian cuisine, managing to combine in one plate the freshness of the garden and the warmth of tradition.

Prepare a good ragù sauce and set it aside. Clean the eggplants, slice them lengthwise, and sweeten them in brine as usual; squeeze them and fry them in plenty of olive oil. Cook the paccheri in salted water, drain them very "al dente", place them in a baking dish and season them with the ragù, mixing well. Cut the provola into pieces and add it to the pasta along with some of the fried eggplants. Cover everything with a layer of eggplants, sprinkle more ragù sauce on top, add the Parmigiano cheese, and place in a moderate oven (180°C) allowing to cook for about 10-15 minutes.