2 eggplants
1 lb. rigatoni
2 oz. lean veal
1 clove garlic
2 oz. olive oil
1 lb., 2 oz. plum tomatoes
2 oz. chicken livers
2 oz. green peas
2 oz. salami
2 oz. Mozzarella cheese
2 eggs
Grated pecorino cheese
Basil - fresh
Oil for frying
Salt and pepper

Cut the eggplant into slices and place on a cutting board propped on a slant, cover with salt and leave them under a weight for 1 hour until the bitter water seeps out. Wash, drain, pat dry and fry in 2 tablespoons of olive oil and set aside.

Brown the veal with the chopped garlic in oil (remove garlic when golden brown). Add the chopped, seeded, plum tomatoes and cook for 10 minutes. Salt and pepper to taste. Add the livers chopped into pieces and the peas, cook for half hour. Dice the salami and Mozzarella cheese. Hard boil the eggs and slice. Cook the pasta just until "al dente", mix with 3/4 of the sauce, then add the salami, Mozzarella and toss well.

Make layers of pasta mixture in a greased baking pan, alternating with layers of fried eggplant, slices of egg and more sauce. Sprinkle the top layer with chopped basil and grated pecarino cheese. Bake until a golden crust forms. Let the baked rigatoni rest for 10 minutes and serve.