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Baked Pasta w/ Fontina & Eggplant




Source of Recipe


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List of Ingredients




Baked Pasta With Fontina & Eggplant

2 t Olive oil
1/2 t Garlic, minced
1 medium Onion, diced
1 Eggplant, peeled and diced
1 T Tomato paste
1/4 C Chicken broth
6 oz Penne pasta (dry)
1 Tomato, chopped
1 C Fontina, grated (or Provolone cheese)



Recipe



Heat the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over medium heat. Add the eggplant and cook until soft. Add the tomato paste and broth. Simmer for 10 minutes. Set aside. Add the pasta to boiling water and cook until tender (about 7-10 minutes). Drain well. Add the pasta to a buttered or oiled casserole dish. Cover with the eggplant & tomato sauce.
Top with the chopped tomato and Fontina. Cover. Bake at 375 for 15 minutes.
Serves: 4