Egglant Romesco Bake

Ingredients

• 1 large eggplant, unpeeled, cut in large dice
• 1 medium red bell pepper, cut in large dice
• 1/2 medium onion, quartered
• 3 garlic cloves, peeled
• 2 tbsp. + 1/4 cup extra-virgin olive oil, divided, plus additional for drizzling
• Kosher salt and freshly ground black pepper
• 1/2 tsp. red pepper flakes
• 1 (28-ounce) can San Marzano Tomatoes
• 1/2 cup tomato sauce (from a can)
• 1/3 cup whole almonds
• 1 slice sourdough bread
• 1 pound multigrain penne
• 8 oz. fresh mozzarella cheese, sliced
• 1 tbsp. minced fresh Italian parsley
• grated parmesan cheese, for serving

Directions

1. Bring a large pot of salted water to boil over high heat. Cook the penne until al dente. Drain and return to pot. Set aside.
2. Preheat the oven to 400�F. Spray a 3-quart casserole dish with nonstick spray. Set aside.
3. Place the eggplant, bell pepper, onion, and garlic on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the seasonings in with your fingers. Spread the vegetables in a single layer.
4. Dump the tomatoes and their juices in a medium baking dish. Set both the baking sheet and the baking dish on separate oven racks and roast until the eggplant and peppers have browned, about 30 minutes, stirring everything twice. Remove everything from the oven and reduce the temperature to 350�F.
5. Allow the eggplant mixture to cool for 5 minutes, then scrape into the bowl of a food processor fitted with the metal blade. Place the almonds and the bread on the same baking sheet and brush the bread on both sides with the remaining olive oil. Toast in the oven, flipping the bread halfway through, about 8 minutes total. Break the bread into pieces.
6. Let the bread and nuts cool for five minutes. Then add the nuts, bread, and tomatoes with any residual juices to the food processor. Add the tomato sauce and pur�e until almost smooth. Pour in olive oil, a tablespoon at a time, and continue pureeing until you reach desired consistency. Add the sauce to the pot with the pasta and stir until well-combined. Pour into the casserole dish and cover with cheese slices (you may use more or less depending on your preference). Sprinkle with parsley and bake for 20-25 minutes, or until cheese is melted and sauce is bubbly. Serve with parmesan cheese.