Rigatoni Ricotta Eggplant Gratin with Caramelized Onion

Comfort food par excellence!  Caramelizing the onions adds incredible depth to the dish and a dimension that makes a vegetarian dish holds it's own.  Fresh ricotta dotted throughout lightens, and provides richness and subtle flavor.

3 onions, sliced

2 Tbsp olive oil and 2 Tbsp butter

8 oz rigatoni

1 large or 2 small eggplants, diced, 1/2-inch

1 yellow bell pepper, diced

2 cloves garlic, minced

2 heaping Tbsp tomato paste

1 28-oz can crushed tomatoes

1/2 tsp crushed red pepper flakes

1 tsp herbes de Provence or Italian herbs

1 lb fresh Mozarella cheese, sliced

1 lb fresh Ricotta Cheese

Crumb topping:

1/4 cup Panko bread crumbs

1/4 cup shredded Parmesan cheese

1 Tbsp olive oil

1 large fresh tomato, diced and drained of seeds

palmful fresh Italian parsley, minced

Start caramelizing the onions - this is a relatively slow, long job.  Set the onions to a medium high heat in a very large skillet.

Sauté for about 25-30 minutes, stirring very often.  After about 15 minutes they will be very soft and beginning to color.  

But after about 30 minutes they will be truly caramelized.  Set onions aside.

Meanwhile, get 3 quarts of very-well salted water to a boil for the pasta.  When boiling, add the rigatoni and cook only just until al dente.  Drain and set aside.

While the pasta cooks, sauté the eggplant over high heat in a large skillet or wok with a dash of olive oil.  Toss the eggplant often and shake the pan as it browns.  When the eggplant has begun to brown, after about 10-12 minutes, add the yellow pepper and continue cooking to soften the pepper, about 5 minutes.  Add the garlic and cook another 2-3 minutes.  Set aside.

Heat a bit of olive oil in another large skillet or medium pot.  Add the tomato paste and stir well to darken the paste and develop its flavor - about 3-4 minutes.  Add the crushed tomatoes, red pepper flakes and herbs and mix well.  Stir in the eggplant mixture and bring to a gentle bubble.

Cook the eggplant Bolognese for as long as you have - an hour would be great, but if you are pressed, cook for at least 10-15 minutes.  Doing the sauce the day before is a great idea to develop flavors even more.  

Preheat oven to 375F.  Now assemble the gratin.  Stir together the rigatoni with just over half the bolognese sauce - they should be very saucy and moist.  Lay half the rigatoni in a large oiled casserole dish.  Spread the caramelized onions over the rigatoni.  Dot with half the ricotta and mozzarella cheeses and half the remaining Bolognese sauce.

Stir together the crumb topping in a small bowl.  Now add the remaining rigatoni, and again dot with the remaining ricotta and mozzarella cheeses.  Pour the remaining Bolognese over top and finish by scattering the fresh tomato over all.  Sprinkle the crumb topping over everything.

Bake for 35-45 minutes, until the casserole is browned and bubbly.

Top with fresh parsley and serve.  Serves 6.