A veggi-fied version of this. Takes as long as two normal dinners, but makes as much food as two normal dinners!
2 T olive oil
1 large onion, diced
1 t cinnamon
2 t spicy Italian mix
1 medium-large eggplant, in 1 cm dice
1 t salt
2 14-oz cans diced tomatoes, not drained
1/4 c red wine
pepper to taste
1 T olive oil
6 oz crimini mushrooms, sliced
2 arugula, packed
3 cloves garlic, minced
2 T butter
2 T flour
2 c 1% milk (more fat probably equals better)
1/4 t ground cloves
1/2 - 3/4 c each small-curd cottage cheese and grated Toscano cheese (1 - 1.5 c crumbled feta would be more authentic)
pepper to taste
16-oz pack fusilli
In a large pot, saute onion with spices until soft. Stir in eggplant and salt and saute for a couple minutes, then stir in tomatoes and wine. Cover and simmer for 45 min, stirring every 5-10 min, then simmer uncovered for another 15 min. Salt and pepper to taste.
Meanwhile, saute mushrooms in oil until cooked through, then stir in arugula and cook until wilted.
Also meanwhile, melt butter in a saucepan and saute garlic for a couple minutes. Add flour and whisk for a couple minutes. Whisk in milk and cloves until smooth, then whisk constantly while bringing to a boil. Turn down heat to simmer and cook for 7 min, stirring occasionally (mine never really came back to a simmer and didn't thicken much). Whisk in cheese(s) and pepper until relatively smooth and turn off heat. In a large mixing bowl, whisk eggs, then slowly drizzle in cheese sauce while whisking constantly to prevent cooking the eggs.
Preheat oven to 400F. Boil water and cook pasta to al dente. Drain, then add half to the eggplant sauce and half to the cheese sauce. Spread eggplant pasta in the bottom of a 9x13" pan, then distribute mushrooms+arugula over that, then pour cheese pasta over that. Bake for 15 min uncovered, then 15 min covered, then 8 min uncovered, until bubbling and fairly set (the covered time wouldn't be necessary if it wasn't browning too much early on). Serve with the rest of the bottle of red wine.