Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
For simplicity, you can easily substitute jarred tomato sauce, and if you have pesto around, throw in a bit of that as well. This would be great with spinach pasta, if you can find it.
1 pound ziti, penne, or rigatoni
3 medium eggplants, sliced 1/2-inch thick widthwise
olive oil as needed
salt as needed
pepper as needed
3/4 pound mozzarella cheese, sliced 1/16-inch thick
1/4 cup olive oil
4 garlic cloves, finely sliced
1/2 cup onions, finely diced
1 tablespoon oregano leaves, minced
1-1/2 cups diced tomatoes with their juice
1-1/2 cups tomato purée
3 tablespoons tomato paste
1 teaspoon pesto, optional
salt to taste
pepper to taste
Brush the eggplant slices with oil, sprinkle with salt and pepper, and broil until golden brown on both sides.
Cook the ziti in boiling salted water until al dente. Drain, toss with the tomato sauce, and place in an ovenproof casserole dish. Place the eggplant slices on top, cover with the sliced cheese, and bake at 375ºF for 30 minutes, or until the cheese is melted and light brown.
Sauté the garlic and onions in the olive oil without browning. Add the oregano, tomatoes, salt, and pepper, and simmer for 20 minutes. Adjust seasoning, and set aside.