Vegetarian Pasta Gratin

Ingredients for 4 servings:

• 400 g pasta (rigatoni)
• 3 tbsp olive oil
• 300 g eggplant(s)
• 4 small zucchini
• 1 onion(s)
• 1 small can of tomatoes
• 1 tsp oregano, fresh
• 1 pinch(s) of cayenne pepper
• 8 black olives
• 250g mozzarella
• 2 tbsp Parmesan, fresh, grated
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the eggplants and cut into cubes. Wash the zucchini and cut into slices about 1 cm thick. Slice the onion into rings. Finely chop the oregano. Pit the olives and cut into rings. Cut the mozzarella into small cubes. Preheat the oven to 180°C (350°F). Bring a large pot of water to a boil, add salt, and cook the pasta al dente. Drain well and place in a greased, shallow baking dish. Meanwhile, heat the oil in a large pan. Fry the eggplants, zucchini, and onion until the vegetables are lightly browned. Add the tomatoes, oregano, cayenne pepper, and olives and stir in. Simmer the sauce over low heat for about 5 minutes, season with salt and pepper. Pour the sauce over the pasta, add about 1/3 of the mozzarella, and mix well. Sprinkle with Parmesan cheese and scatter the remaining mozzarella on top. Bake the gratin for 10 minutes until the cheese is melted and the crust is light brown.