A touch of balsamic vinegar gives this gratin a slight sweetness reminiscent of caponata. Serve with pork chops or pork tenderloin.
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
2/3 cup (about 2 1/2 ounces) shredded provolone cheese
How to Make It
Preheat oven to 350°.
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.