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BAKED MOSTACCIOLI CAPRESE
12 ounces mostaccioli pasta
4 tablespoons olive oil
1 medium eggplant, peeled and diced in half-inch cubes
4 cloves fresh garlic, crushed
2 fresh tomatoes, diced
1 small can (4 to 6 ounces) whole peeled tomatoes, pureed in blender
1 tablespoon basil
pepper to taste
4 tablespoons butter
1/2 cup grated Romano cheese
2 cups shredded mozzarella cheese
Cook pasta, cool, drain and reserve. In a sauce pan, add olive oil
and eggplant, cook for 1 minute. Add garlic, tomatoes and tomato
puree, bring to a boil and simmer for half an hour. Add basil,
pepper, butter, pasta and Romano cheese, toss well. Put in a buttered
8- by 12-inch ovenproof dish and sprinkle with mozzarella. Bake
under broiler until cheese is melted and golden in color, about 10
minutes.
Makes 4 servings.
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Mostaccioli 01