Rigatoni Mold with Lamb and Eggplant

Ingredients:
(Serves two-three)

• 1 lb. rigatoni pasta
• 12 oz. lamb
• ½ liter beschiamel sauce
• 3 eggplants
• 1 c tomato sauce
• 1 c red wine
• 1 c Fontina cheese
• 1 onion, minced
• rosemary, thyme, and basil, minced

Preparation:

Cut the lamb into small pieces, removing all of the fat and tissue. In a pre-heated pan, add the olive oil, half of the onion, and some of the rosemary and thyme. When the onion has browned, add the lamb, stir. Add the red wine and let it evaporate. Add the tomato sauce, and let it cook over slow heat until it is somewhat reduced and the lamb is done, about 20 minutes.

Peel and slice the eggplant into rings. Boil them in a pot of boiling water for 2-3 minutes. Drain and let cool. Put aside as many slices as you will need to form a bottom layer in your mold. This will depend on both the size of the eggplants and the size of the mold. Chop the rest of the eggplants into smaller pieces. Saut¾ the eggplant with the remaining onion and put it aside.

Cook the rigatoni until they are al dente. Reserve as many rigatoni as you will need to form a ring around your mold. In a bowl, add the pasta, the lamb sauce, the beschiamel, eggplants, basil, and the Fontina cheese. Combine, mixing well.