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Baked Mostaccioli Caprese

Baked mostaccioli is a great dish for Italian food lovers, pasta fanatics and vegetarians. This version is made with eggplant, fresh tomatoes and two cheeses. Serve with a tossed salad and garlic bread for a full meal.


  • 12 ounces mostaccioli pasta
  • 4 tablespoons olive oil
  • 1 medium eggplant, peeled and diced in half-inch cubes
  • 4 cloves fresh garlic, crushed
  • 2 fresh tomatoes, diced
  • 1 small can (4 to 6 ounces) whole peeled tomatoes, pureed in blender
  • 1 tablespoon basil
  • Pepper, to taste
  • 4 tablespoons butter
  • 1/2 cup grated Romano cheese
  • 2 cups shredded mozzarella cheese


  1. Cook pasta, drain and reserve.
  2. In a sauce pan, add olive oil and eggplant, cook for 1 minute. Add garlic, tomatoes and tomato puree, bring to a boil and simmer for half an hour. Add basil, pepper, butter, pasta and Romano cheese, toss well.
  3. Put in a buttered 8- by 12-inch ovenproof dish and sprinkle with mozzarella. Bake under broiler until cheese is melted and golden in color, about 10 minutes.

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