Baked pasta with tomatoes and eggplants

Ingredients:

Casserole

• 220 g penne rigate and/or fusilli pasta
• 3 cups tomato-eggplant soup, recipe below
• 110 g fresh mozzarella, diced
• 5 tbsp. l. freshly grated Parmesan, divided
• 2 tablespoons unsalted butter, cut into small cubes

Tomato and eggplant soup

• High-quality olive oil
• 4.5 cups (450 g) unpeeled eggplant, cut into 1 cm pieces
• 2 cups chopped onion (2 pcs.)
• 2 cups chopped fennel root
• 2 tbsp. minced garlic (6 cloves)
• 3 cups of good quality chicken broth, preferably homemade
• 1 can (800 g) of canned crushed tomatoes, preferably San Marzano
• 2 tsp whole dried fennel seeds
• 1.5 tsp dried oregano
• 1 teaspoon fresh thyme leaves
• 1/4 tsp crushed red pepper flakes
• 1 can (800 g) canned whole peeled tomatoes, preferably San Marzano
• Freshly grated Parmesan, for serving

Preparation:

1. Preheat oven to 260°C (make sure your oven is clean!). Place three 6-inch gratin dishes on a baking sheet and set aside.
2. In a large saucepan, bring water to a boil, add 1 tablespoon of salt, and the pasta. If using only one type of pasta, cook it 1-2 minutes less than the package directions. If using two types, start with the one that takes longer to cook and add the other later so they cook at the same time. The pasta should be al dente. Drain.
3. Pour the tomato-eggplant soup into a large bowl, add the cooked pasta, mozzarella, 2 tablespoons of Parmesan, 1.5 teaspoons of salt, and 3/4 teaspoon of black pepper and mix well. Divide the mixture evenly among three baking dishes.
4. Top with pats of butter and bake for 10 minutes, until the pasta is heated through and golden brown, and the sauce is bubbling. Sprinkle each gratin with 1 tablespoon of the remaining Parmesan cheese, bake for another 4 minutes, and serve hot.
5. Tomato and eggplant soup:
   
   Heat 0.5 cups of olive oil in a 25-27 cm saucepan or cauldron over medium heat. Add the eggplant and cook, stirring frequently, for 5 minutes until tender. Add a little more olive oil if the eggplant sticks.
6. Add 2 tablespoons of olive oil to the pan, add the onion and fennel, and cook for 6-8 minutes, stirring occasionally, until the onion is soft but not browned. Add the garlic and cook, stirring frequently, for 1 minute. Add the chicken broth, pureed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon of salt, and 2 tablespoons of black pepper.
7. Pour the can of whole tomatoes, including the liquid, into a food processor and chop into large chunks. Add the tomatoes and liquid to the saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Taste. Serve the soup hot in large bowls, sprinkled with Parmesan cheese and drizzled with olive oil.