Eggplant Pasta Bake

If you have eggplant growing in your garden or even if you don't this is a great way to use them up. Browning the eggplant in a skillet before adding it to the pasta, keeps it from becoming mushy and adds a depth of flavor you won't get by just adding it raw to the dish. Though this dish is meatless, it won't disappoint the carnivores in your life.

1 large eggplant, peeled and cut into cubes
1 pound pasta, cooked for half of the time on the package-I used Tirali but any type will do
1 large onion, diced
3 cloves of garlic,minced
1/2 tsp red chili flakes
4 tbsp minced fresh basil
1 cup of fresh mozarella cubes
1 cup shredded provolone cheese
2 jars of marinara(I like Mario Batalli's)
salt and pepper
4 tbsp extra virgin olive oil

Preheat oven to 350. Spray a large baking dish with cooking spray. Bring a large pot of water to a boil. Add enough salt to make it taste like sea water. Add the pasta and cook for half of the directed cooking time. Heat the oil in a large skillet. Add the eggplant,spread it out in an even layer over the skillet and leave alone for 3 minutes. Stir to turn over. The eggplant should have a brown crust on it. Let it cook undisturbed another 3 minutes. Add the onion, garlic. chili flakes, salt and pepper. Stir to combine and continue to cook for another 4-5 minutes. Turn off the heat and set aside. Drain the pasta and add it to the baking dish. Stir in the cubed mozarella and the eggplant mixture. Pour the sauce over the pasta and add the basil. Stir again to combine. Top with the shredded provolone. Bake for 30 minutes and serve.