Instructions:
A timballo is a baked mold that can be filled with just about anything. This special-occasion treat, similar to the one featured in the movie The Big Night, is well worth the effort. Preheat oven to 350 degrees. To make the timballo shell, whisk sugar, eggs and salt. Add flour and butter. Knead dough until well incorporated. Divide dough into two pieces: one-third and two-thirds. Wrap each piece in saran wrap and flatten. Refrigerate for 15-20 minutes. Roll the larger piece of dough, generously sprinkled with flour, into a round about 1/8-inch thick. Press dough into a buttered and floured three-quart glass or stainless steel bowl. Cut off excess dough with a knife. Roll the smaller piece of dough to the size of the top of the bowl. (Use excess dough to make cookies or freeze for later use.) Saute onion in olive oil for 3-4 minutes. Add sausage and sauté for another 3 minutes. Add garlic and eggplant; sauté for 5 minutes. Add wine and cook until evaporated. Add Freschissima. Reduce until sausage mixture begins to dry. In the meantime, cook the pasta in a generous pot of salted, boiling water until al dente. Drain pasta and let cool. Toss with sausage mixture and remaining ingredients. Stir well. Fill dough bowl with tossed pasta. Press the filling into the bowl. Top the bowlwith the "lid" of dough. Wet the dough around the edges of the lid, then run the edge of a knife around the top of the bowl and seal the dough together. Score the lid. Bake for 50 to 60 minutes. Remove from oven and let sit for 15 minutes. Place a large serving plate over the bowl and invert. Slice and serve immediately. Serves 4 to 6.
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