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Source: Food and Wine Quick from Scratch

Ziti, Eggplant, and Fontina Gratin
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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 21 minutes
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7 tablespoons olive oil
1 eggplant, (about 1 3/4 pounds) peeled and cut into 1/4-inch dice
1 1/4 teaspoons salt
2 garlic cloves, minced
3 tablespoons fresh parsley, chopped
1/2 teaspoon fresh ground black pepper
1 pound ziti, or penne
1/2 pound Fontina cheese, grated (about 2 cups)




In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes. Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.

Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes. Drain.

Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cheese and toss again. Transfer the pasta to a shallow baking dish or gratin dish. Broil until the cheese melts and starts to brown, 2 to 3 minutes.


Wine Recommendation: Though dolcetto translates as little sweet one, that refers to the grape; the wine is delightfully dry. It will make an ideal partner for this tasty dish.


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Pepperoni - sliced thin, sauteed until crisp - is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
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Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.
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