Grilled Vegetable Gratin Recipe

• ½ cup dry Red Wine
• 1 pound Rigatoni
• ½ pound Mozzarella (grated)
• 2 large Bell Peppers
• 3 tsp Olive Oil
• 1-2 tsp fresh Oregano (chopped)
• 2 large Red Onions (peeled & sliced)
• 3 cloves Garlic (chopped)
• 2 large Eggplants (2 pounds)
• 4 Tomatoes (peeled & chopped)
• 3 tsp fresh Basil (chopped)
• 3 tsp Parsley (chopped)
• 1 tsp Salt
• Pepper to taste

• Chop the eggplants into thin slices.
• Apply salt on both the sides and set it aside for 30-40 minutes.
• Chop and remove the seeds of the peppers.
• Brush olive oil on eggplants and peppers; grill it until tender.
• Keep peppers in paper bad for few minutes; remove the skin.
• Cut eggplant into small strips and set it aside.
• Heat olive oil and fry onion until they turn brown in color.
• Now add tomatoes, herbs, salt, wine and pepper.
• Simmer the content for about 30 minutes.
• Preheat oven to 350 degree F and grease the gratin dish.
• Boil rigatoni until they turn tender.
• Drain and mix tomato sauce and grilled vegetables.
• Spoon it into gratin dish, garnish it with remaining tomatoes and mozzarella.
• Now cook it for about 30-40 minutes.
• Serve it immediately.