Ziti, Eggplant, and Fontina Gratin

Name: Ziti, Eggplant, and Fontina Gratin
Ingredients: 7 tablespoons olive oil; 1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice; 1 1/4 teaspoons salt; 2 cloves garlic, minced; 3 tablespoons chopped fresh parsley; 1/2 teaspoon fresh-ground black pepper; 1 pound ziti or penne; 1/2 pound fontina cheese, grated (about 2 cups)

Ziti, Eggplant, and Fontina Gratin was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Ziti-Eggplant-and-Fontina-Gratin-recipe-2137.aspx" target="_blank">www.cooking.com.</a>

"Eggplant is sauteed in olive oil until it's creamy soft and then tossed with pasta and cheese. A quick stint under the broiler melts the fontina and browns the top...."

INGREDIENTS

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7 tablespoons olive oil

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1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice

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1 1/4 teaspoons salt

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2 cloves garlic, minced

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3 tablespoons chopped fresh parsley

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1/2 teaspoon fresh-ground black pepper

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1 pound ziti or penne

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1/2 pound fontina cheese, grated (about 2 cups)

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