PASTA AL FORNO WITH EGGPLANT AND PROVOLONE

SERVES 6

2 medium eggplant, sliced into 0.5m discs 1/3 cup (80ml) extra virgin olive oil 400g rigatoni

3 tbs grated Parmigiano Reggiano or Pecorino Romano

100g Mozzarella, sliced

100g Provolone, sliced

SAUCE

2 garlic cloves, smashed

2 tbs extra virgin olive oil

2 x 400g cans chopped tomatoes

1/2 red capsicum, finely chopped Celery leaves

Sprigs of flat-leaf parsley or basil leaves,

plus basil leaves to serve

BESCIAMELLA

3 tbs butter

3 tbs plain flour

3 cups (500ml) milk

A pinch of ground nutmeg

Preheat oven to 180°C fan-forced. Line an ovenproof dish with baking paper.

Place eggplant in prepared dish. Season with salt flakes and drizzle with oil. Roast for 30 minutes or until slightly browned. Set aside.

Meanwhile, for the sauce, place a medium saucepan over medium heat. Add garlic and oil and cook until fragrant, then add the tomatoes. Rinse out each empty tomato can with 100ml water and pour into the saucepan. Add capsicum and celery leaves and bring to a simmer. Add a few sprigs of parsley or basil, reduce heat to a gentle simmer, and cook for 1 hour. Season tomato sauce, add the roasted eggplant and mix well. Set aside.

For the besciamella, melt butter in a medium saucepan over medium heat. Add flour and whisk to incorporate. Cook for a couple of minutes, or until mixture comes away from the side of the pan. Add milk slowly, a little at a time, stirring to eliminate lumps.

Season besciamella with salt flakes, freshly ground black pepper and nutmeg and bring to a simmer, stirring constantly. Reduce heat to medium-low and cook for 2-3 minutes until thickened. Remove from the heat and set aside.

Bring a large saucepan of salted water to the boil. Add rigatoni and cook until not quite done, then drain and toss through the tomato and eggplant sauce. Preheat oven to 200°C.

Tumble half of the rigatoni into a 30cm x 40cm ovenproof dish. Top with dollops of besciamella, then with a second layer of rigatoni. Top with remaining besciamella and grated Parmigiano Reggiano or Pecorino Romano. Bake for 20-25 minutes, then layer over mozzarella and Provolone slices and bake for a further 3-5 minutes, until just melted.

Top with fresh basil leaves and freshly ground black pepper, to serve.