Active Time

　　45 min

　　Total Time

　　2 hr

　　

Ingredients

Makes 6 to 8 servings

　　2 pounds eggplant, cut into 1-inch cubes

　　1 cup olive oil

　　1 medium onion, chopped

　　2 1/2 cups marinara sauce (homemade or use 24 to 26 ounce bottled sauce)

　　1 pound dried rigatoni

　　1 pound cold mozzarella (preferably salted fresh), cut into 1/2-inch cubes

　　

Step 1

Toss eggplant with 2 teaspoon salt in a colander. Drain 30 minutes. Rinse, then squeeze out excess liquid and pat dry.

　　

Step 2

Preheat oven to 350°F with rack in middle.

　　

Step 3

Heat oil in a large heavy skillet over medium-high heat until it shimmers. Fry eggplant in 3 batches, stirring occasionally, until browned, about 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

　　

Step 4

Discard all but 2 tablespoons oil from skillet, then sauté onion with 1/4 teaspoon each of salt and pepper until golden, about 8 minutes. Stir in sauce and eggplant and simmer 5 minutes.

　　

Step 5

Meanwhile, cook rigatoni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quart water) until al dente, then drain. Stir together pasta, sauce, and half of mozzarella in pot. Transfer to a 3-quart baking dish and sprinkle with remaining mozzarella. Bake until cheese is melted and golden in spots, about 45 minutes. Let stand 5 minutes before serving.