Ziti, Eggplant, and Fontina Gratin
7 tablespoons olive oil
In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes. Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice
1 1/4 teaspoons salt
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1/2 teaspoon fresh-ground black pepper
1 pound ziti or penne
1/2 pound fontina cheese, grated (about 2 cups)
Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes. Drain.
Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cheese and toss again. Transfer the pasta to a shallow baking dish or gratin dish. Broil until the cheese melts and starts to brown, 2 to 3 minutes.
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