Pastitsio can be made one day ahead and stored in the fridge to bake the next day if time is an issue. It'll take a lot longer to heat up in the oven though.
1/3 cup olive oil
1 medium aubergine – cut into 2cm pieces
1 onion – chopped finely
2 cloves garlic – crushed
200g mushrooms – halved
2 cans tomatoes in juice
½ cup dry red wine – or just substitute any wine if you’re not fussy
1 ½ cups vege stock
250g penne pasta
1 ½ cups grated edam cheese
Pinch ground nutmeg
Cream Sauce
2 cups ricotta cheese – sieved
3 eggs – beaten lightly
1 cup light evaporated milk
¾ cup grated edam cheese
1/3 cup grated parmesan cheese
Heat 2T olive oil in a large pan, cook aubergine until browned + drain on kitchen paper.
Add remaining oil to pan + sauté onion, garlic and mushrooms until onion is soft.
Cook pasta until just tender, drain.
Simmer tomatoes, wine + stock in another pot for about 10 minutes until thick.
Combine all cream sauce ingredients in a bowl and mix well.
Stir in aubergine + mushroom mixture.
Combine pasta with ½ the aubergine mixture. Spread into a 2.5L ovenproof dish, top with remaining mixture, spread with cream sauce and sprinkle with cheese and nutmeg.
Bake uncovered at 180°C for approx 40 minutes, or until heated through + browned.
