Roasted Eggplant and Tomato Casserole
Preheat oven to 425 degrees. Put whole tomatoes, Ichiban eggplant, chunks of yellow onion and garlic in a roasting pan. Top with Olive Oil and Italian Oregano and roast for 30 minutes. Choose and make pasta of choice, we like rigatoni. Drain and set aside, saving a cup of pasta water.
Once done, remove tomato skins and slice eggplant diagonally. Chop onion and garlic. Combine everything in a saucepan and add pasta water. Add fresh, sliced mushrooms, parmeasan cheese and salt and pepper to taste. Add chopped Italian Parsley, Chives, and more Oregano. Stir til thoroughly mixed and heated through.
Reheat oven to 375 degrees. Grease covered casserole dish and add mixture. Top with shredded mozzarella cheese and bake for 40 minutes, removing the lid the last 10 minutes to brown. Once the casserole is done, allow it to rest for 10 minutes. Serve with garlic bread and a tossed salad. Great with a glass of Chianti. Enjoy!