September begins the end of summer and marks the time when our summer gardens are burgeoning with its precious yield.
This dish can easily be prepped 1 day ahead of time and only need to bake it on day of serving.
Soft butter to line dish grated Parmesan to garnish. Begin by making sauce. Sweat onion in first ¼ cup of olive oil over medium high heat until soft and translucent. Add garlic and cook for one minute. Add chili flake, fennel seed, tomato paste and cook until paste begins to lightly brown. Deglaze with red wine and cook until mixture forms a thick paste. Add tomatoes and sauce, bring to boil and then lower to simmer. Simmer for 45 minutes. Season to taste with salt, add parsley and final ¼ cup of olive oil. Allow to cool. While simmering preheat sauté eggplant over medium high heat with olive oil on both sides. Work in batches and save on paper towel. Rub baking dish with soft butter and preheat oven to 375F. In a large bowl combine eggplant, pasta, scamorza and sauce. Transfer to baking dish and bake for 50 minutes. Allow cool for 15 minutes and then serve. Garnish with fresh grated parmesan.