1- Fry the chopped ham in 2 spoons of olive oil with the previously peeled, washed and chopped celery, onion and carrot and the mushrooms previously soaked in tepid water and chopped; add the meat, fry until golden on a high flame, pour in the wine and allow to evaporate; add the chopped, skinned tomatoes, the washed and chopped parsley, salt, pepper and the broth, cover and cook the sauce on a medium heat for an hour; then add the torn basil.
2- In the meantime cut the Scamorza into thin slices. Wash the aubergines, trim the ends, remove the skin in thin strips and blanch for a few seconds in salted water; cut the aubergines into thin slices and fry in a pan brushed with oil.
3- Line a buttered cake tin, alternating strips of aubergine skin with aubergine slices, overlapping them and allowing them to go over the edge of the cake tin slightly. Cook the pasta, drain when it is “al dente” and add a little meat sauce. Put the meat sauce, the Scamorza and the pasta in equal layers in the cake tin, ending with the meat sauce; close the top by folding over the ends of the aubergine skin and aubergine slices, place the cake tin in an oven at 180°C and cook for 20 minutes. Serve the timbale hot, cut into slices.