Ziti, Eggplant, and Fontina Gratin

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Ziti, Eggplant, and Fontina Gratin

 

7 tablespoons olive oil

1 large eggplant, about 1 3/4 pounds, peeled, 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

 

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.