Baked Ziti With Eggplant and Ricotta Cheese

• eggplant↗1 lb

  peeled and cut into 1/2-inch cubes

• salt↗
• ziti pasta (or penne pasta)↗1 lb
• butter↗2 tablespoons
• medium onion↗1

  copped

• garlic↗1

  chopped fine

• vegetable oil↗1⁄4 cup
• tomatoes↗796 ml

  cut and undrained

• tomato paste↗156 ml
• salt↗1 teaspoon

  divided

• oregano↗1 1⁄2 teaspoons

  chopped

• basil↗1 1⁄2 teaspoons

  chopped

• red pepper flakes↗1⁄4 teaspoon
• parmesan cheese↗1⁄4 cup
• ricotta cheese↗500 g
• egg, beaten↗1
• ml mozzarella cheese, grated (3 cups)↗750

Step-by-step instructions

1. 1

   Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.

2. 2

   Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.

3. 3

   In large skillet, cook eggplant, onion and garlic in oil until tender. Stir in tomatoes and tomato paste, 1/2 tsp salt, basil, oregano and red pepper flakes. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and stir in parmesan cheese.

4. 4

   In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.

5. 5

   In shallow three quart (3mL) casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. Repeat layering with remaining ingredients. Bake at 350 for 45 minutes or until cheese melts.