Angel Hair Eggplant Casserole

Ingredients:

• 4-6 eggplants (about 2 kg total), cut into 2.5 cm cubes.
• 1/3 cup plus 1/4 cup olive oil
• 1 tbsp. minced garlic
• 450 gr. turkey sausage, remove the shell
• 1/3 cup dry red wine
• 3 cups marinara sauce
• 1 teaspoon dry crushed red pepper flakes
• 250 g of capellini pasta (angel hair)
• 450 g mozzarella, diced
• 1 tbsp. grated parmesan
• 0.5 kg frozen puff pastry (2 sheets), defrosted

Preparation:

1. In a large nonstick skillet, heat 1/3 cup olive oil over medium-high heat. Add half of the eggplants and toss to coat. Season with salt and pepper. Fry the eggplants for about 10 minutes, until soft and golden.
   
   Then reduce the heat to medium and add half of the garlic. Fry for another 2 minutes. Using a slotted spoon, transfer the eggplants to a large bowl. Heat another 1/4 cup of olive oil in the same manner and fry the remaining eggplants with the garlic. Transfer to a bowl.
2. In the same pan, add the sausage meat and wine. Cook over medium-high heat for 8 minutes, breaking up the meat with the back of a spoon, until it browns and the wine has evaporated. Then add the meat to the eggplant. marinara sauce and crushed red pepper. Mix everything together.
3. Meanwhile, bring a large saucepan of water to a boil over high heat. Add the pasta and cook for 1–2 minutes, stirring constantly, until half-cooked. Drain. Add the pasta to the eggplant mixture. Cool completely. Add the mozzarella and Parmesan cheese and toss to combine.
4. Preheat oven to 190°C.
5. On a floured work surface, roll out 1 sheet of dough into a 34cm square. Transfer it to a 22cm springform pan, allowing the ends of the dough to hang over the sides of the pan.
6. Spread the pasta and eggplant mixture over the dough and top with a second sheet of dough. Pinch the edges of the two sheets together, sealing the filling inside. Trim off any excess dough to 2.5 cm and form a decorative border with the remaining ends. Make a slit in the top center to allow steam to escape.
7. Bake for approximately 1 hour 30 minutes. The dough should rise and brown. Let the finished casserole rest for 30 minutes, then remove from the oven and serve.