Baked Macaroni With Ratatouille

• 1 tbsp butter
• 11 oz macaroni
• 3/4 cup sour cream
• 2/3 cup milk
• 6 None eggs, beaten
• 1/2 cup pecorino cheese, grated
• 1/2 cup fresh basil, little reserved for garnish, remainder chopped
• 1/2 lb eggplant, sliced and lightly salted
• 1/2 lb zucchini, sliced
• 1/2 lb tomatoes, sliced
• 5 oz mozzarella, diced

1. Preheat the oven to 350u0b0F. Grease an 8 inch diameter ovenproof dish with butter. Cook the macaroni in boiling salted water according to the package instructions. Drain and tip into the dish, leaving a well in the center.
2. In a bowl, mix the sour cream, milk, eggs, pecorino and basil. Season with salt and pepper. Pat the eggplant slices dry and layer with the zucchini and tomatoes in the center of the macaroni. Pour over the egg mixture.
3. Bake for 40 mins, covering with aluminum foil if the top is browning too quickly. Sprinkle the mozzarella over the top, then bake for an additional 15 mins, until golden. Remove from the oven and garnish with the reserved basil.

butter, macaroni, sour cream, milk, eggs, pecorino cheese, fresh basil, eggplant, zucchini, tomatoes, mozzarella

Taken from recipes-plus.com/api/v2.0/recipes/16715 (may not work)