Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce

• 1 12 lbs eggplants, peeled and cut into 1/2 inch pieces
• 4 red bell peppers, roasted
• 13 cup chicken broth
• 14 cup olive oil
• 4 garlic cloves, sliced
• 2 tablespoons minced fresh basil leaves
• 1 tablespoon lemon juice
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 small onion, chopped
• 3 tablespoons olive oil
• 15 ounces ricotta cheese
• 14 lb genoa salami, chopped
• 1 cup coarsely grated mozzarella cheese (1/4 pound)
• 3 tablespoons freshly grated parmesan cheese
• 1 large egg
• 13 cup minced fresh basil leaf
• 34 lb jumbo pasta shells

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

eggplants, red bell peppers, chicken broth, olive oil, garlic, fresh basil, lemon juice, salt, pepper, onion, olive oil, ricotta cheese, genoa salami, mozzarella cheese, freshly grated parmesan cheese, egg, fresh basil leaf, jumbo pasta shells

Taken from www.food.com/recipe/eggplant-salami-cheese-stuffed-shells-w-red-pepper-sauce-53915 (may not work)