This recipe can be served as a main dish because it contains all the main nutritional ingredients. It looks attractive and is very appetising. The aubergines used are fried in extra virgin olive oil.
Thinly slice the aubergine and fry in extra virgin olive oil, leave to dry well and then set on one side. Boil the beans in a saucepan with a little water so that they become a light cream. In a pan greased with oil, brown the garlic, the chilli pepper and add the seafood. Pour on the white wine and, once it has evaporated, season with salt and then add the velouté of fish. Finely dice the tomatoes, having first removed the skins and season with the chopped aromatic herbs. Cook the pasta according to the cooking times on the packet, sauté in the pan with the sauce and sprinkle with Parmesan cheese. Mix well and when the pasta is lukewarm, start to prepare the cannelloni using the slices of aubergine. Place the cannelloni on an oven dish and bake at 180° for 10 minutes. Pour the cream of cannellini on the serving dish and place the hot aubergine cannellone on top. Decorate the plate with the other ingredients that were set on one side and cover with the macedoine of tomatoes and herbs.