Pasta Gratinata con Verdure, or Pasta au Gratin with Vegetables.
Place olive oil into a pan. Heat over medium heat. Add onion and saute. When onion begins to soften, add garlic and celery. Cook until celery starts to soften. Add eggplant and zucchini and continue cooking. When vegetables start to soften, add the tomatoes, season with salt, pepper, and thyme. Add the wine and cook until it reduces by half. WHILE the sauce is cooking, place a large pot of water on to boil. Season generously with salt. When water is boiling, add the pasta and cook until slightly less than al dente. Drain and add to the sauce. Toss gently.
Preheat the oven to 350 degrees. Into a small bowl, add the cream, cheese, and egg yolks. Mix together. Season with salt and pepper, and add nutmeg. Spray a large ovenproof dish with cooking spray. Add the pasta/sauce mixture into the dish. Pour the cream mixture on top and gently mix together.
Bake for 20-30 minutes until bubbly and golden on top.
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I made this for dinner tonight and it is sooo good! The thyme is subtle, and the nutmeg has a definite presence but isn’t overpowering. And the soft, delicate vegetables go so well with the slightly chewy cheese. This dish definitely takes some prep work, but is worth it in the end!
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mjrl on 4.23.2010
Woah! Easy on the nutmeg! I added half the amount and it was still too much for me! Also, heavy cream can EASILY be replaced with milk for a healthier version.
angelfire on 3.25.2010
sounds delicious! Ill have to give it a try soon