Mushroom Ragu Directions
1. Roast the eggplant: Heat oven to 425°F.
Toss diced eggplant with olive oil, salt and pepper. Spread on a sheet pan and roast for 25–30 minutes, until browned and caramelized.
2. While the eggplant roasts, heat a large pot over medium-high heat.
Add the mushrooms with a little olive oil and cook until deeply browned, about 8–10 minutes.
3. Add the onion and cook another 5–7 minutes.
4. Add garlic, tomato paste, oregano, thyme and chili flakes. Cook for 2 minutes.
5. Add the red wine and simmer until reduced by about half.
6. Add the tomatoes and roasted eggplant.
7. Simmer uncovered for 25–30 minutes, until thick and rich.
8. Stir in the balsamic vinegar and season generously with salt and pepper.

Mix all ingredients together

Assemble
1. Lower oven to 375°F.
2. Spread a little mushroom ragù in the bottom of a baking dish.
3. Create layers in the following order:
4. Pasta, ragù, ricotta, mozzarella, Parmigiano
5. Repeat 3–4 times.
6. Finish with pasta, a generous layer of ragù, mozzarella and Parmigiano.
7. Drizzle the top with olive oil.
5. Cover with foil and bake for 30 minutes.
6. Remove the foil and bake another 20–25 minutes, until bubbling and beautifully browned.
7. Let rest for 15–20 minutes before slicing.
8. Finish with fresh basil and a drizzle of really good olive oil.