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    sunday supper

    Eggplant Bolognese one night, Sicilian timbale the next

    The Sicilian timbale, essentially a pie, makes a very dramatic appearance on the dinner table as the main event. It is traditionally an extravagant, time-consuming dish prepared for feasts and festivals (another name is timpano, so called for its distinctive drum shape; this was the dish prepared in the movie “Big Night”). Timbale can combine any number of components, including pasta, meatballs, sausages, hard-cooked eggs, cheeses, and red sauce, all inside a golden crust.

    This weeknight version uses store-bought pizza dough to envelop chunks of eggplant simmered in a flavorful vegetarian Bolognese sauce with penne, which is served the night before. And while the impressive timbale may be made with leftovers, it seems just as guest-worthy as the first night’s dish.

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    (For eggplant Bolognese, timbale)

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    1 egg

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    2 cups grated fresh Parmesan

    1 cup frozen peas

    1 pound pizza dough

    2 large eggplant

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    2 medium onions

    2 carrots

    2 cloves garlic

    Few sprigs fresh oregano

    Few sprigs fresh thyme

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    Few sprigs fresh basil

    Salt and black pepper

    ¼ teaspoon crushed red pepper

    ½ cup olive oil

    1 can (28 ounces) whole tomatoes,

    crushed in a bowl

    2 tablespoons tomato paste

    1 cup red wine

    2 pounds penne

    ½ cup flour

    Molly Kravitz can be reached at
    molly.kravitz@gmail.com.