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Ziti, Eggplant, and Fontina Gratin




Source of Recipe


Source: Quick From Scratch - Italian


List of Ingredients




7 tablespoons olive oil

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


Recipe



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.


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.