Eggplant-Noodle Gratin

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

A touch of balsamic vinegar gives this gratin a slight sweetness reminiscent of caponata. Serve with pork chops or pork tenderloin.

Ingredients:

1 tablespoon olive oil

4 cups coarsely chopped peeled eggplant

1 cup chopped yellow onion

1 cup chopped red bell pepper

2 cups chopped tomato

3 garlic cloves, minced

3 cups hot cooked medium egg noodles (about 2 2/3 cups uncooked pasta)

1/4 cup chopped fresh basil

1 tablespoon balsamic vinegar

1 teaspoon chopped fresh oregano

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

cooking spray

2/3 cup (about 2 1/2 ounces) shredded provolone cheese

Directions:

1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and bell pepper; sauté 5 minutes or until eggplant is tender. Add tomato and garlic; sauté 1 minute. Remove from heat; stir in noodles and next 5 ingredients (through black pepper). Spoon into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 350° for 25 minutes or until thoroughly heated and cheese melts.

By RecipeOfHealth.com