Eggplant and Farfalle Gratin
12 ounces farfalle
5 tablespoons olive oil, divided use
1/2 yellow onion, minced (about 1 cup)
1 small eggplant, diced in 3/4″ cubes (about 1/2 a pound)
1/2 red bell pepper, minced
6 cloves garlic, minced
1 tablespoon fennel seeds, crushed
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1/4 cup all-purpose flour
1/2 cup dry white wine (I used Sauvignon Blanc)
1/2 cup vegetable broth
1 cup soy milk
1 14.5-ounce can diced fire-roasted tomatoes
3/4 cup kalamata olives, sliced
1 tablespoon capers
1/4 teaspoon salt or to taste
1 cup bread crumbs
Cook farfalle according to package directions. Drain, rinse, and set aside.
Heat 2 tablespoons olive oil in a large skillet.
Sauté onion and eggplant until both are tender, about 8 minutes. Add minced red bell pepper and garlic and cook for about 2 minutes. Stir in fennel seeds, oregano and red pepper flakes and cook for a minute.Stir in 3 tablespoons olive oil and flour. Combine well, and then add the wine, broth and soy milk. Cook over medium heat, stirring frequently until sauce thickens. Add diced tomatoes, olives, capers, salt and the farfalle.
Heat oven to 375 F. Oil a 9 x 13-inch pan or 2 8 x 8-inch ones. Fill pan(s) with pasta mixture and top with bread crumbs. Bake for 25-30 minutes, uncovered, until pasta is bubbly at the edges.
Serves 8. Freezes well.