Penne With Eggplant And Mozzarella

Slice the eggplant into rounds or ovals 1/2 inch thick, then into 1/2-inch-wide strips about 2 inches long. Unless the eggplant is very fresh, lightly salt it and set aside while you make the sauce.

Warm 1 1/2 tablespoons of the oil in a medium skillet, add the onion, thyme, and pepper flakes, and cook over medium heat until the onion has softened, about 10 minutes. Add the garlic and cook for a few minutes more. Add the tomatoes and simmer for 30 minutes. Season with salt and pepper.

Preheat the oven to 375 F. Oil a 3-quart baking dish. Pat the eggplant dry. Heat the remaining oil in a large skillet, add the eggplant, and cook over medium heat until golden and tender, stirring occasionally, about 20 minutes. Season with pepper and toss with the herb.

Mix the eggplant with the tomato sauce, pasta, and cheeses in the baking dish, then cover with aluminum foil and bake for 35 minutes or until heated through.