Baked Ziti by Fallingup99

Prep Time:

Cook Time:

Yields: 6 servings

This dish with vegetarian sausage is untested.

Ingredients

 * Vegetarian sausages
 * 4 tsp. plus 1 tbs. olive oil
 * 1 small eggplant, cut into ½-inch cubes
 * 1 yellow onion
 * chopped 3 garlic cloves, minced
 * ½ cup dry red wine
 * 1 can (28 oz.) crushed plum tomatoes with juices
 * 5 oz. ziti, cooked until al dente
 * ¼ cup chopped fresh basil
 * ⅓ cup rinsed chopped kalamata olives
 * 2½ cups shredded mozzarella cheese
 * kosher salt and freshly ground pepper, to taste
 * ½ cup grated parmigiano-reggiano cheese

Directions

 * 1) Position a rack in the upper third of an oven and preheat to 400°F.
 * 2) In a 10-inch nonstick fry pan over medium-high heat, warm 2 tsp. of the olive oil.
 * 3) Add the sausage perhaps break it up, and cook, until browned, about 5 minutes.
 * 4) Transfer to a paper towel-lined plate.
 * 5) Set the pan over medium-high heat and warm 2 tsp. of the olive oil.
 * 6) Add the eggplant and cook, stirring occasionally, under tender and browned, about 6 minutes.
 * 7) Transfer to a large bowl.
 * 8) Set the pan over medium heat and warm the remaining 1 tbs. olive oil.
 * 9) Add the onion and cook until softened, 5 to 6 minutes.
 * 10) Add the garlic and cook for 1 minute.
 * 11) Add the wine, increase the heat to medium-high and bring to a boil, stirring to scrape up the browned bits.
 * 12) Cook until the liquid is almost evaporated, about 3 minutes.
 * 13) Add the tomatoes and their juices and simmer until thickened, about 10 minutes.
 * 14) Add the sausage, pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce to the bowl with the eggplant and stir to combine.
 * 15) Season with salt and pepper.
 * 16) Transfer the pasta mixture to the fry pan and sprinkle the remaining ½ cup mozzarella and the parmigiano-reggiano on top.
 * 17) Cover the pan, transfer to the oven and bake for 25 minutes.
 * 18) Uncover the pan and broil at 500°F for 5 minutes.
 * 19) Let stand for 10 minutes before serving.
 * 20) Serves 6.