Eggplant
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Eggplant Casserole with Pasta

"Over-the-hill eggplant betrays its age precisely in the same manner as
over-the-hill debutantes: slack skin and slightly puckered posteriors."
~ Dione Lucas

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Friday, November 10, 2006

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Eggplant Casserole with Pasta
Gourmet Archives

3/4 pound ground beef
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
A 3/4-pound eggplant, peeled, and cut into 1-inch cubes
A 16-ounce can whole tomatoes, with juice
1 bay leaf
1/2 teaspoon dried basil
3/4 cup dry red wine
1/2 pound rotini or ziti
2 cups grated Monterey Jack cheese

In a large deep skillet brown ground beef over moderate heat, stirring, until cooked through. Discard fat. To the skillet add the oil, onion and garlic. Cook mixture, stirring, until vegetables are softened.
Meanwhile cook eggplant in small amount of water until tender. Add eggplant to skillet and stir in tomatoes with rice, bay leaf, basil, wine, and
salt and pepper to taste. Bring the liquid to boil and simmer mixture, covered, stirring occasionally, breaking up tomatoes, for 1 hour.
Cook pasta in kettle of boiling salted water al dente. Drain it and stir it into eggplant/meat mixture. Spoon half the mixture into a 13-by-9-inch baking dish, sprinkle with half of Monterey Jack. Repeat. Bake 25 to 30 minutes
at 350 degrees F.

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