Provolone cheese can be substituted for the Fontina in this recipe.

2
teaspoons
Olive oil

1/2
teaspoon
Garlic, minced

1
medium
Onion, diced

1

Eggplant, peeled and diced

1
Tablespoon
Tomato paste

1/4
cup
Chicken broth

6
ounces
Penne pasta (dry)

1

Tomato, chopped

1
cup
Fontina, grated

• Heat the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over medium heat. Add the eggplant and cook until soft. Add the tomato paste and broth. Simmer for 10 minutes. Set aside.


• Add the pasta to boiling water and cook until tender (about 7-10 minutes). Drain and rinse with cold water. Add the pasta to a casserole dish. Cover with the eggplant & onion sauce. Top with the chopped tomato and Fontina. Cover.


• Bake at 375 for 15 minutes.


• Serves 4