Pasta Casserole with Eggplant and Pepperoni

Ingredients:

• 5 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1 can (800 g) of pureed canned tomatoes
• 1 can (425 g) canned diced tomatoes
• 1 teaspoon dried oregano
• 1 medium eggplant, peeled and cut into 2cm pieces.
• 1 tbsp. pepperoni pieces
• 450 g dry cavatappi pasta
• 1/4 cup chopped fresh parsley
• 3 cups grated Asiago cheese
• 1 tbsp. grated parmesan
• 1 cup fresh ricotta

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
2. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, oregano, and 1 cup of water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer, uncovered, until the sauce thickens, 15-20 minutes. Season with salt and pepper to taste.
3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook until the eggplant is tender, 6-8 minutes. Transfer with a slotted spoon to a large bowl. Add the pepperoni to the skillet and cook until crispy, about 2 minutes. Transfer to the bowl with the eggplant.
4. Cook the cavatappi pasta in salted boiling water for about 2 minutes less than the package directions. Drain and add the pasta to a bowl.
5. Add the tomato sauce, parsley, half the Asiago cheese, and half the Parmesan to the same bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and top with the ricotta, then sprinkle with the remaining Asiago and Parmesan. Bake, uncovered, until crisp, about 15 minutes. Let the casserole rest for about 10 minutes and serve.