Baked Pasta with Fontina
2 teaspoons olive oil
1/2 teaspoon garlic, minced
1 medium onion, diced
1 eggplant, peeled and diced
1 tablespoon tomato paste
1/4 cup chicken broth
6 ounces penne pasta
1 tomato, chopped
1 cup fontina, grated
Heat the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over
medium heat. Add the eggplant and cook until soft. Add the tomato paste and
broth. Simmer for 10 minutes. Set aside. Add the pasta to boiling water and cook
until tender about 7 to 10 minutes. Drain and rinse with cold water. Add the
pasta to a casserole dish. Cover with the eggplant & onion sauce. Top with the
chopped tomato and Fontina. Cover. Bake at 375F for 15 minutes. Serves 4. |