Serves 4 to 6
5 tablespoons (75mL) olive oil, divided
1 onion, diced
1/2 teaspoon (2mL) fresh thyme leaves
Pinch, red chili flakes
3 cloves garlic, chopped
One 28-ounce (796-mL) can plum tomatoes
one small can tomato sauce
1 eggplant, cut into 1/2 inch (12-mm) cubes
Ground black pepper, to taste
1/4 cup (50 mL) fresh basil leaves, chopped
1 cup (250 mL) mozzarella cheese, grated
1cup (250 mL) gruyère cheese, grated
1 pound (450 g) penne or macaroni pasta, slightly undercooked
Preheat oven to 375°F (190°C).
In a medium-size saucepan, heat 1 1/2 tablespoons (22 mL) of the oil and sauté onion, thyme and chili flakes until onion is softened, then add garlic. Cook a few minutes longer before adding tomatoes with their juice. Simmer 30 minutes.
Heat the remaining oil in a large sauté pan. Add eggplant and cook over medium heat until the eggplant is golden and tender. Season with black pepper and add basil.
Mix the eggplant, tomato sauce (both), cheeses and pre-cooked pasta and place into a baking dish. Cover with aluminium foil and bake 35 minutes.