Eggplant Etzleinu

adapted from Jewish Vegetarian Year Cookbook - p. 57 for Yom Kippur

NOTE: Can make the vegetable mixture a day in advance

1 eggplant, about 1 1/2 pounds
Coarse kosher salt
3 or 4 Tbsp olive oil
1 medium onion, chopped
1 rib celery, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp basil, crumbled
1/2 tsp oregano, crumbled
2 Tbsp red wine
2 Tbsp tomato paste
2 8 oz cans tomato sauce
1 lb. penne, cooked according to package directions and drained
1 green pepper, seeded, deribbed and chopped
1/2 lb. mushrooms, cut in thirds
1 Tbsp minced parsley
1-2 Tbsp bread crumbs

Cut off the eggplant cap, but leave the skin on. Cut into 1/2" cubes. Place the eggplant in a colander and salt it liberally. Place a plate on top of the eggplant and weight it with a large can or other heavy object. After 1/2 hour, rinse off the eggplant, and gently squeeze it dry in a clean towel.

In a large Dutch oven or 12" skillet, heat the oil and add eggplant, onion,, and celery. Saute until the onion is translucent and the eggplant is lightly browned. Add the garlic and saute one minute. Add salt, peper, basil, oregano, red wine, tomato paste and tomato sauce. Stir,b ring to a boil, reduce heat, cover; simmer over low heat for 10 minutes. Add green pepper, mushrooms, and parsely and simmer another 5 minutes.

Preheat oven to 350 F.
Oil a 3 quart casserole or deep baking dish and place a layer of 1/3 of the pasta. Cover with a third of the eggplant mixture and repeat twice, making six alternating layers in all, ending with vegetables. Sprinkle with breadcrumbs. Bakd uncovered 20 minutes.

Serves 6-8.