COMMENTS: Provolone cheese can be substituted for the Fontina in this recipe.

2	teaspoons	Olive oil
1/2	teaspoon	Garlic, minced
1	medium	Onion, diced
1		Eggplant, peeled and diced
1	Tablespoon	Tomato paste
1/4	cup	Chicken broth
6	ounces	Penne pasta (dry)
1		Tomato, chopped
1	cup	Fontina, grated

• Heat the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over medium heat. Add the eggplant and cook until soft. Add the tomato paste and broth. Simmer for 10 minutes. Set aside.
• Add the pasta to boiling water and cook until tender (about 7-10 minutes). Drain and rinse with cold water. Add the pasta to a casserole dish. Cover with the eggplant & onion sauce. Top with the chopped tomato and Fontina. Cover.
• Bake at 375 for 15 minutes.
• Serves 4