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Baked Eggplant Pasta
Ingredients
  • subheading: For the sauce:
  • ¼ cup extra virgin olive oil
  • 1 medium onion diced
  • 4 cloves garlic sliced
  • ½ teaspoon crushed red pepper flakes optional
  • 3 ounces tomato paste
  • 2 28 ounce can plum tomatoes hand crushed or blender pulsed
  • salt and pepper to taste
  • subheading: For the baked pasta:
  • 2 medium eggplants cut into 1-inch cubes
  • ¾ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound rigatoni or ziti, tortiglioni, penne, etc
  • ¼ packed cup basil leaves chopped
  • 1 pound mozzarella shredded, divided
  • 1 pound ricotta
  • ½ cup Pecorino Romano grated
Steps
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