Pasta casserole with eggplant, herbs and fresh mozzarella

Ingredients:

• 5 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• A pinch of crushed red pepper flakes
• 1 can (800 g) of canned plum tomatoes, crushed by hand
• 1 can (400g) of canned plum tomatoes, crushed by hand
• 4 large sprigs of fresh basil
• 1 cup chopped fresh basil
• 1 cup chopped fresh flat-leaf parsley
• 1 medium eggplant, cut into 1cm cubes.
• 450 g dry rigatoni pasta
• 3 cups diced fresh mozzarella
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
2. In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat slightly, add the basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Remove the basil sprigs, stir in the chopped basil and parsley, and season with salt and pepper to taste.
3. While the sauce is simmering, heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the eggplant and 1/2 teaspoon of salt and cook, stirring occasionally, until golden brown, 6-8 minutes. Transfer with a slotted spoon to a large bowl.
4. Cook the rigatoni in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to a bowl.
5. Add the tomato sauce, half the mozzarella, and half the Parmesan to the bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.