The recipe for the mole' meat sauce is posted on here " holy mole' meat pie " and I just love using Reynolds non stick foil!!! Great for "not cleaning up"..lol
You can get the Mexican tomato sauce at some markets, and of course if you have a Mexican store near you “ we do & makes life so much easier “ you can get it there, and of course you can get it on line at MexGrocer.com
And if you are using the Rotel’ tomatoes or plain tomato sauce remember to season it, with salt, pepper etc.
Wash and cut eggplant into small bite size pieces, and soak in salted water for about 15 minutes. Some say you don’t need to soak eggplant but I like to because it removes some of the bitter taste.
Boil pasta for about 3 minutes in salted water. Remove carefully and rinse to cool. This will continue cooking in the oven.
Remove casings from chorizo and fry “ loosely “ remove from pan but do not discard grease.
After that time rinse the eggplant very well, then add the smashed garlic, and eggplant and fry in the chorizo oil “ adding olive oil “ if necessary
Once the eggplant is soft remove, discard any grease and wipe with paper towel to get as much of the grease out as you can.
Try not to remove any of the burnt on pieces of the chorizo because that is where the flavor is.
Put the eggplant, mole’ sauce, chorizo in the same pan and cook till the mixture is thick. Cool completely.
TO MAKE THE SAUCE:
Cook all the ingredients till it has reduced and is thick.
Carefully fill the manicotti noodles. If you have any mole’ meat sauce left over, top the noodles before you put on the sauce, and cheese.
To arrange the dish, put some of the tomato sauce on the bottom of the baking dish, add the filled pasta, top with mole’ meat filling and put some more tomato sauce on top of the noodles.
Now go and pile on the cheese…..ya can’t really have to much cheese can you now????
Bake 325 for about 45 covered, uncover and bake about 15 minutes longer till the cheese starts to melt and brown “depending on your oven”.