Ziti, Eggplant, and Fontina Gratin

By ngaldi

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, grated (about 2 cups)

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

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.