Jenn Westfall

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Baked Penne w/ Eggplant, Tomato, and Mozzarella
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Ingredients

4 cups diced eggplant
1 cup finely chopped onions
6 cups tomato juice, preferably organic
1/2 cup extra virgin olive oil
1 plump clove garlic, peeled and finely chopped
1/2 tsp sea salt
pinch cayenne
1 pound dried penne
2 cups(12-14 oz) diced fresh buffalo or cow;s milk mozzarella
grated Parmigiano-Reggiano for garnish

Difficulty:	Average
Vegetarian:	Yes
No of Servings:	6
Preperation Time:	30 (minutes)
Cooking Time:	15 (minutes)
Hits:	6892
Rating:	5,00 (1 Votes)
Date added;:	12.November.2007
Author:	jenn

Description As the authors of the cookbook put it: "Gooey and delicious, this pasta is addictive." In my words, I love eggplant and pasta and am always up for a recipe that combines the two.

Instructions

Heat oven to 500 degrees
combine the eggplant, onion, tomato juice, olive oil, garlic, salt and cayenne in small saucepan
cover, bring to a boil, lower heat and simmer gently for about 20 min or until eggplant and onions are soft
add more salt to taste and set aside
parboil the pasta*
drain and transfer to large mixing bowl
top w/ eggplant mixture and fold in mozzarella
transfer to shallow baking dish and bake until pasta is bubbling hot and beginning to broun on top, 10-15 minutes
serve immediately and top with Parmigiano-Reggiano if desired

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