You may call it comfort food or however you like! It’s the most enjoyable way to finish a long day at work and the most hospitable way to welcome your friends on the veranda during this hot summer months.
Ingredients
500 gr. farfalle pasta
4 tbsp extra virgin olive oil
1/2 onion, chopped
1 clove garlic, finely chopped
3 red peppers cut into wide slices
2 eggplants
1 pinch nutmeg
1/4 cup of tea flour
2 cups warm fresh milk
200 gr. grated gruyere
200 gr. grated reggato
Directions
Boil the pasta according to the package directions and let them drain very well. I usually boil for one minute less than the package direction so to be al dente and not “over boil” in the oven.
Cut the peppers into wide slices and the eggplants in slices about 0.5 cm thick. Put the vegetables on a pan, season with salt and pepper, spray with olive oil and bake for 25 minutes in a preheated oven at 180 ° C.
Heat the olive oil in a skillet. Saute the onion for 2-3 minutes until translucent. Add garlic and stir. Sprinkle with nutmeg and flour. Mix thoroughly until the flour is cooked for 2-3.
Slowly add the hot milk and stir together so to dissolve the flour. Allow the sauce to a boil and thicken. Add salt and pepper, add half of the cheese, vegetables, and pasta in the sauce and mix well.
Pour the mixture into a buttered ovenproof dish. I prefer to use a baking hoop resting on sheet with parchment paper. This gives a better food styling. Sprinkle with the remaining cheese and bake in a preheated oven at 180 ° C for about 20 until the cheese melts and gets a nice golden color.
