|Olive oil (for the dish)|
|Salt and pepper, to taste|
|1||cup ( 1/2 pound) fresh ricotta|
|1/2||cup crumbled feta|
|1/4||cup chopped parsley|
|Pinch of ground cinnamon|
|Leftover stuffed eggplant (2 halves), coarsely chopped|
1. Set the oven at 375 degrees. Oil an 8-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the penne and cook, stirring often, for 6 minutes or until the penne is not quite tender (it will cook more later). Drain into a colander.
3. Meanwhile, in a large bowl, whisk the ricotta, feta, egg, milk, parsley, cinnamon, and plenty of salt and pepper. Fold in the pasta and eggplant mixture. Transfer to the baking dish.
4. Bake for 30 minutes or until the top is browned and the mixture is bubbling at the sides.
Sally Pasley Vargas