Name: Baked Mostaccioli Caprese
Ingredients: 12 ounce mostaccioli pasta; 4 tablespoon olive oil; 1 medium eggplant, peeled and diced in half-inch cubes; 4 cloves fresh garlic, crushed; 2 fresh tomatoes, diced; 1 small can (4 to 6 ounces) whole peeled tomatoes, pureed in blender; 1 tablespoon basil; Pepper, to taste; 4 tablespoon butter; 1/2 cup grated Romano cheese; 2 cup shredded mozzarella cheese

Baked Mostaccioli Caprese

Baked mostaccioli is a great dish for Italian food lovers, pasta fanatics and vegetarians. This version is made with eggplant, fresh tomatoes and two cheeses. Serve with a tossed salad and garlic bread for a full meal.

Ingredients

12 ounces mostaccioli pasta
4 tablespoons olive oil
1 medium eggplant, peeled and diced in half-inch cubes
4 cloves fresh garlic, crushed
2 fresh tomatoes, diced
1 small can (4 to 6 ounces) whole peeled tomatoes, pureed in blender
1 tablespoon basil
Pepper, to taste
4 tablespoons butter
1/2 cup grated Romano cheese
2 cups shredded mozzarella cheese

Instructions

Cook pasta, drain and reserve.
In a sauce pan, add olive oil and eggplant, cook for 1 minute. Add garlic, tomatoes and tomato puree, bring to a boil and simmer for half an hour. Add basil, pepper, butter, pasta and Romano cheese, toss well.
Put in a buttered 8- by 12-inch ovenproof dish and sprinkle with mozzarella. Bake under broiler until cheese is melted and golden in color, about 10 minutes.