Baked Ziti With Eggplant And Ricotta Cheese

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb eggplant, peeled and cut into 1/2-inch cubes
• salt
• 1 lb ziti pasta (or penne pasta)
• 2 tablespoons butter
• 1 medium onion, copped
• 1 garlic, chopped fine
• 1/4 cup vegetable oil
• 796 ml tomatoes, cut and undrained
• 156 ml tomato paste
• 1 teaspoon salt, divided
• 1 1/2 teaspoons oregano, chopped
• 1 1/2 teaspoons basil, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup parmesan cheese
• 500 g ricotta cheese
• 1 egg, beaten
• 750 ml mozzarella cheese, grated (3 cups)

Recipe

• 1 place eggplant cubes in colander, sprinkle generously with salt. let stand for 30 minutes. rinse and drain thoroughly.
• 2 cook ziti in large amounts of boiling salted water until tender; drain. add butter and toss to coat.
• 3 in large skillet, cook eggplant, onion and garlic in oil until tender. stir in tomatoes and tomato paste, 1/2 tsp salt, basil, oregano and red pepper flakes. bring to a boil. reduce heat and simmer 15 minutes, stirring occasionally. remove from heat and stir in parmesan cheese.
• 4 in small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
• 5 in shallow three quart (3ml) casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. repeat layering with remaining ingredients. bake at 350 for 45 minutes or until cheese melts.