Vegetarian Pastitsio

Pastitsio sounds Italian but actually comes from Greece. It is a baked casserole of layers of cooked pasta, meat sauce and Bechamel sauce. Here is a vegetarian version.

1 packet (1/kilo or 1 pound) of short pasta (elbow macaroni, tortelloni, etc.), cooked
1/2 kilo mushrooms, washed and sliced
1 eggplant, washed, peeled in stripes (leaving some of the skin on) and cut into cubes
two fresh tomatoes + 1 Tbs tomato paste (or 1 can chopped tomatoes)
1 onion, chopped
1 clove garlic
olive oil (extra virgin)
two pinches of cinnamon
pinch of sugar
salt and pepper to taste

300 grams feta cheese (crumbled)

For the Bechamel sauce see separate recipe.

While the pasta is cooking, make the vegetable sauce: Saute the onion and garlic in olive oil, add the mushrooms and eggplant and saute until vegetables are thoroughly coated in oil and start to brown. Add tomatoes (fresh or canned), pinch of sugar and cinnamon, salt and pepper. Let cook for 6-7 minutes.

When the pasta is cooked, drain, drizzle with some olive oil and mix in the crumbled feta. Butter a large casserole dish and layer the pasta, the vegetable mix, then pasta again and top with the Bechamel. Bake in a 350F (180C) preheated oven for 30 or 40 minutes until the top has evenly browned. Let stand for about one hour or more before cutting (that way the pieces will stand nicely on the plate ).