Baked Pasta With Eggplant and Ricotta

1 large Italian Eggplant, cut into ¹⁄₂ inch pieces

1 onion, thinly sliced

5 Roma tomotoes, diced

¹⁄₂ cup sweet bell peppers

1/c cup celery, diced

¹⁄₂ cup red wine

2 tablespoons balsamic vinegar

1 teaspoon oregano

1 teaspoon fennel seeds

1 teaspoon crushed red pepper

¹⁄₂ cup olives, sliced

¹⁄₄ cup fresh basil leaves, chopped

1 cup peruvian sweet peppers

1 cup ricotta cheese

¹⁄₂ cup parmesan cheese

1 pound pasta

4 teaspoons salt, divided

2 teaspoons black pepper

Preheat oven to 400˚F/204˚C.

Transfer the diced eggplant to a colander and toss to coat with 1 teaspoon salt. Set aside for 15 minutes.

Transfer to an oiled baking dish, spread the eggplant slices in a single layer. Drizzle olive oil on top and bake for 30 minutes or until tender.

In a large pot or dutch oven, cook pasta according to package directions until al dente, salting the water with 1 teaspoon of salt. Drain and wash with cold water in a colander.

Heat some oilve oil in the dutch oven, cook the onion, and celery until caramelized.

Add tomatoes, bell peppers, wine, balsamic vinegar, red wine, oregano, red pepper flakes, peruvian red peppers and fennel seeds.

Add the baked eggplant and cook for 5-8 minutes.

Add the cooked pasta and basil leaves and stir to mix well. Season with salt and pepper.

Lightly oil the baking dish, spread half the pasta mixture. Evenly spread ricotta cheese on top. Add the remaining pasta mixture and spinkle evenly with parmesan cheese on top.

Bake for 30-40 minutes, until the top has nicely browned.

Let stand for 5-10 minutes, serve with sprinkled cheese and freshly ground black pepper on top.