Ditalini Casserole with Roasted Eggplant

I had an offer of several Japanese eggplant so I decided to try this recipe.  It is in the oven at the moment.  It smells wonderful! Ditalini Casserole with Eggplant 1 tablespoon of Kosher salt 1 teaspoon of freshly ground black pepper 6 small eggplants, cut into 1/2 inch strips 16 ounces of ditalini or macaroni 1 white onion, finely chopped 3 garlic cloves, minced 1/2 teaspoon of dried basil or 1 teaspoon fresh basil 1/2 cup of olive oil 1- 28 ounce can of tomatoes, drained 1/2 cup of grated Pecorino or Parmesan cheese 8 ounces of mozzarella cheese, shredded 4 ounces of provolone cheese, sliced Lightly salt and pepper eggplants, drizzle with olive oil and roast for 30 minutes at 425º Fahrenheit. Cook pasta in boiling salted water until just tender, following package directions; drain. Sauté onion and garlic in 2 tablespoons of oil.  Add tomatoes , and basil.  Simmer for 10 minutes. Preheat oven to 375º Fahrenheit. Place half the ditalini in buttered casserole dish. Sprinkle with 2 tablespoons of Grated Parmesan cheese and half the mozzarella. Pour on tomato sauce. Add eggplant, then remaining pasta. Finish with layer of provolone cheese and the rest of the mozzarella. Sprinkle with remaining grated cheese. Bake for 30 minutes. Remove from oven and serve.  Serves 8.

 Enjoy!

Spaghetti With Roasted Zucchini

I saw this recipe in a People Magazine while we were driving through Montana.  It looks amazing that I made it for dinner tonight!

Spaghetti with Roasted Zucchini

By Piper Perabo in People Magazine July 11, 2011

2 medium zucchini, sliced into ½-inch rounds

½ cup chopped yellow onion

2 cloves garlic, minced

2 teaspoons lemon zest

1-1/2 teaspoons butter

¼ cup fresh bread crumbs

1 tablespoon chopped fresh mint

6 ounces spaghetti

¼ cup pitted Kalmata olives

¼ cup Parmesan cheese

1.        Preheat oven to 450 degrees.  Place zucchini on a sheet pan.  Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper to taste.  Roast for 10-15 minutes, stirring once.  Remove from oven and set aside.

2.       In a 12 inch sauté pan, heat 1 tablespoon olive oil.  Sauté onions over medium-low heat for 5 minutes or until translucent.  Add garlic and sauté 1 minute.  Stir in zucchini and lemon zest.  Remove pan from heat.

3.       Melt butter in small skillet over low heat.  Add bread crumbs and sauté until lightly browned.  Let cool, stir in mint and set aside.

4.       Bring a large pot of salted water to a boil.  Add pasta and cook for 9 minutes. Drain, reserving ¼ cup of pasta cooking water.  Add pasta to zucchini mixture.  Add olives and reserved water.  Bring to a simmer.  Reduce heat to low and sprinkle in cheese.  Toss pasta until cheese melts.  Divide between two bowls.  Top with bread crumbs.

Enjoy!