4 servings
Ingredients:
2 teaspoons olive oil
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.
COOK pasta 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.
