This hearty dish is perfect for delivering dinner to friends or storing in the freezer for a last minute meal.
Recipe from Smithfield
1 6 ounce package Smithfield Italian Pork Strips
4 tablespoons olive oil
1 small eggplant, cut into 1/2 cubes
1 yellow onion, diced
3 garlic cloves minced
1/2 cup dry red wine
1 28 ounce can crushed tomatoes
8 ounces ziti, cooked al dente
1/3 cup kalamata olives, rinsed and chopped
2 1/2 cups mozzarella, shredded
1/2 cup Parmigiano Reggiano, grated
Prepare ziti as directed on the box. Drain and rinse with cold water. Preheat oven to 350 degrees F.
Saute eggplant in 2 tablespoons of olive oil for 6 minutes over medium heat in a large skillet, stirring occasionally. Transfer to a large bowl. Add 2 additional tablespoons of olive oil to pan. Saute the garlic and onion until soft about 5 minutes. Add red wine and tomatoes to pan and bring to a boil. Add this mixture to the eggplant, olives and 2 cups of mozzarella. Mix well and place in a prepared 9x13 inch casserole dish. Top with remaining cheese. Cover and bake for 25 minutes or until bubbling.
See More Shop Related Products