Pasta au Gratin with Vegetables

• 1 box (16 Oz. Box) Rigatoni
• 1 can (14.5 Oz. Can) Italian Tomatoes
• 1 clove Garlic, Minced
• 1 whole Eggplant, Sliced
• 2 whole Small Zucchini, Sliced
• 1/2 whole Onion, Diced
• 2 stalks Celery, Sliced
• 1/2 cups Red Wine
• 4 Tablespoons Extra Virgin Olive Oil
• 1 pinch Thyme
• 1 teaspoon Ground Nutmeg
• 3 whole Egg Yolks
• 1- 1/2 cup Grana Padano Cheese, Grated
• 3/4 cups Heavy Whipping Cream

1. Place olive oil into a pan.
2. Heat over medium heat.
3. Add onion and saute.
4. When onion begins to soften, add garlic and celery.
5. Cook until celery starts to soften.
6. Add eggplant and zucchini and continue cooking.
7. When vegetables start to soften, add the tomatoes, season with salt, pepper, and thyme.
8. Add the wine and cook until it reduces by half.
9. WHILE the sauce is cooking, place a large pot of water on to boil.
10. Season generously with salt.
11. When water is boiling, add the pasta and cook until slightly less than al dente.
12. Drain and add to the sauce.
13. Toss gently.
14. Preheat the oven to 350 degrees.
15. Into a small bowl, add the cream, cheese, and egg yolks.
16. Mix together.
17. Season with salt and pepper, and add nutmeg.
18. Spray a large ovenproof dish with cooking spray.
19. Add the pasta/sauce mixture into the dish.
20. Pour the cream mixture on top and gently mix together.
21. Bake for 20-30 minutes until bubbly and golden on top.

rigatoni, italian tomatoes, clove garlic, zucchini, onion, stalks celery, red wine, olive oil, thyme, ground nutmeg, egg yolks, padano cheese, cream

Taken from tastykitchen.com/recipes/main-courses/pasta-au-gratin-with-vegetables/ (may not work)