Ditalini Casserole with Eggplant
1 tablespoon of salt
3 small eggplants, cut into 1/2 inch strips
12 ounces of ditalini or macaroni
3 scallions, finely chopped
2 carrots, finely chopped
3/4 cup of finely chopped celery
1 sprig of fresh thyme or 1/2 teaspoon of dried thyme
1/2 cup of olive oil
one 28 ounce can of tomatoes, drained
1/2 cup of grated Pecorino or Parmesan cheese
4 ounces of mozzarella cheese, sliced
Lightly salt eggplants and leave for 20 minutes.
Cook pasta in boiling salted water until just tender, following package
directions; drain.
Sauté scallions, carrots, celery, and thyme in 2 tablespoons of oil. Add
tomatoes and simmer for 10 minutes.
Preheat oven to 425ºF.
Rinse and dry eggplants; cook in remaining oil until browned.
Place half the ditalini in buttered casserole dish. Sprinkle with 2
tablespoons of grated cheese. Pour on tomato sauce. Add eggplant, then
remaining pasta. Finish with layer of mozzarella cheese slices. Sprinkle
with remaining grated cheese. Bake for 30 minutes. Remove from oven and
serve. Serves 4 |
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