Ziti, Eggplant, and Fontina Gratin

Ziti, Eggplant, and Fontina Gratin
Photo by © Melanie Acevedo

Ingredients

  • 1 pound ziti or penne
  • ½ teaspoon fresh-ground black pepper
  • 2 cloves garlic, minced
  • ½ pound fontina, grated (about 2 cups)
  • 1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice
  • 3 tablespoons chopped fresh parsley
  • 7 tablespoons olive oil
  • + 1 more ingredients
    • 1 ¼ teaspoons salt

1. 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 lon...

View full recipe at My Recipes

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