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Ziti, Eggplant, and Fontina Gratin
Ingredients
  • 7 tablespoons olive oil
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  • 1 large eggplant (about 1 ¾ pounds), peeled and cut into ¼-inch dice
  • 1 ¼ teaspoons salt
  • 2 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon fresh-ground black pepper
  • 1 pound ziti or penne
  • ½ pound fontina, grated (about 2 cups)
Steps
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