Pasta with Eggplant and Mozarella

Rating: 5 out of 5 Boxes

From the Johnson's Backyard Garden box (Week 1: 11/20/2009):
1 lb of eggplant (mix of regular and japanese)
20 oz of tomatoes (about 6 or 7)
1/4 cup of basil
1 hot pepper (the orange one), finely chopped

Out of the box (purchased separately):
olive oil
1/2 onion finely diced
1 t fresh thyme
2 cloves of garlic
12 oz pasta
3/4 c grated mozarella cheese
3/4 c grated gruyere
parmesan cheese
salt and pepper

Slice the eggplant into rounds or ovals 1/2" thick, then 1/2"-wide strips about 2" long. Lightly saltit and set aside while you make the sauce.

Warm 1.5T of oil in medium skillet, add the onion, thyme, and pepper, and cook over medium heat until the onion has softened, about 10 minutes. Add the garlic and cook for a few minutes more. Add the tomatoes and simmer for 30 minutes. Season with salt and pepper.

Boil the pasta until al dente, then strain and set aside.

Meanwhile, preheat the oven to 375 degrees F. Oil a 3-quart baking dish. Heat about 3T of olive oil in a large skillet, add the eggplant, and cook over medium heat until golden and tender, stirring occasionally, about 20 minutes. Season with pepper and toss with the basil.

Mix the eggplant with the tomato sauce, pasta, and cheeses in the baking dish, then cover with aluminum foil and bake for 10 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.