Main Meals- Rachel Falk's Penne Baked with Eggplant, Tomato, and Mozzarella

Ingredients

4 cups diced eggplant
1 cup finely chopped onions
6 cups tomato juice
1/2 cup extra virgin olive oil
1 garlic clove, peeled and finely chopped
1/2 teaspoon sea salt
pinch of cayenne
1 pound dried penne
2 cups (12-14 ounces total) diced fresh buffalo or cow's milk mozzarella
freshely grated Parmigiano-Reggiano


Directions

1. Heat the oven to 500 degrees
2. Combine the eggplant, onions, tomato juice, olive oil, garlic, salt, and cayenne in a small saucepan. Cover, bring to a boil, lower the heat, and simmer gently for about 20 minutes, or until the eggplant and onions are soft. Taste and add more salt if necessary. Set aside.
3. Bring a large pot of water to a boil for the pasta. Generously salt the water and drop in the penne. Cook, stirring often, for 4-5 minutes. Drain and transfer to a large mixing bowl. Top with the eggplant and tomato sauce. Fold in the mozzarella. Transfer to a large shallow baking dish and bake until the pasta is bubbling hot and beginning to brown on top, 10-15 minutes.