Ingredients
The following ingredients have 3 Servings
- Olive oil
- 4 1/2 cups unpeeled eggplant (cut into 1/2-inch (12-mm) dice)
- 2 cups chopped yellow onion
- 2 cups chopped fennel bulb
- 2 tablespoons minced garlic (from about 6 cloves)
- 3 cups canned chicken broth or homemade chicken stock
- One (28-ounce) can crushed tomatoes (preferably San Marzano)
- 2 teaspoons whole dried fennel seeds
- 1 1/2 teaspoons dried oregano
- 1 teaspoon thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- One (28-ounce) can whole peeled tomatoes (preferably San Marzano)
- Freshly grated Italian Parmesan cheese (for serving)
- Kosher salt and freshly ground black pepper
- 8 ounces penne rigate and/or fusilli
- 3 cups tomato soup (see preceding recipe)
- 4 ounces fresh mozzarella (cut into 1/2-inch (12-mm) cubes)
- 5 tablespoons freshly grated Italian Parmesan cheese (divided)
- 2 tablespoons (1 oz) unsalted butter (cut into small pieces)
