Eid Baked Penne with Eggplant and Tomato Confit

Name: Eid Baked Penne with Eggplant and Tomato Confit
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 whole (800 g) medium eggplants, unpeeled, cut into ½-inch (1.25 cm) cubes; 5 tablespoons (75 ml) extra virgin olive oil; 1 teaspoon (5 g) kosher salt; black pepper, freshly ground, to taste; 1½ cups (300 g) tomato confit (slow-cooked cherry or plum tomatoes in oil), drained, oil reserved; 3 cloves (15 g) garlic cloves, minced; 3 tablespoons (43 g) unsalted butter; 3 tablespoons (24 g) all-purpose flour; 2 cups (480 ml) whole milk, warmed; ¼ teaspoon (½ g) nutmeg, freshly grated; ½ teaspoon (2½ g) kosher salt; white pepper, ground, to taste; 1 pound (450 g) penne pasta, dried; 1 cup (100 g) Parmigiano-Reggiano cheese, finely grated; ½ cup (12 g) fresh mint leaves, torn or thinly sliced; ¾ cup (100 g) pine nuts, toasted; 2 tablespoons (30 ml) oil from tomato confit

From the MyKitchenBank Kitchen

A celebratory Lebanese-inspired baked pasta dish featuring roasted eggplant, slow-cooked tomato confit, creamy béchamel, fresh mint, and toasted pine nuts. This aromatic, layered dish is perfect for Eid and other special occasions, combining the smoky sweetness of eggplant with the intensity of tomato confit and the brightness of fresh herbs.

Prep: 25 min
Cook: 1 hr 5 min
Wait: 30 min
Total: 2 hr
Makes: 6 servings (one 9×13-inch baking dish)

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Ingredients

6 servings

2 whole (800 g) medium eggplants, unpeeled, cut into ½-inch (1.25 cm) cubes
5 tablespoons (75 ml) extra virgin olive oil
1 teaspoon (5 g) kosher salt
black pepper, freshly ground, to taste
1½ cups (300 g) tomato confit (slow-cooked cherry or plum tomatoes in oil), drained, oil reserved
3 cloves (15 g) garlic cloves, minced
3 tablespoons (43 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
2 cups (480 ml) whole milk, warmed
¼ teaspoon (0.5 g) nutmeg, freshly grated
½ teaspoon (2.5 g) kosher salt
white pepper, ground, to taste
1 pound (450 g) penne pasta, dried
1 cup (100 g) Parmigiano-Reggiano cheese, finely grated
½ cup (12 g) fresh mint leaves, torn or thinly sliced
¾ cup (100 g) pine nuts, toasted
2 tablespoons (30 ml) oil from tomato confit

Equipment (8)

9×13-inch (23×33 cm) baking dish
2 large baking sheets
Large pot for pasta
Medium saucepan
Whisk
Colander
Chef's knife
Cutting board

Steps

Before you start

Make the tomato confit at least 1 hour ahead (or use store-bought). Preheat your oven to 400°F (200°C) for roasting eggplant. Have all ingredients prepped and measured before you begin assembling.
Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside.

1
Roast the eggplantOven 400°F / 205°C
- Place cubed eggplant on two large baking sheets.
- Drizzle with 5 tablespoons olive oil and season with 1 teaspoon salt and black pepper to taste.
- Toss well to coat.
- Spread in a single layer.
- Roast at 400°F (200°C) for 30–35 minutes, stirring halfway through, until golden brown and tender.
- The eggplant should be soft and caramelized at the edges.
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Ready when: Eggplant is golden brown and soft when pierced with a knife
Tip: Don't crowd the pan; spread eggplant in a single layer so it roasts rather than steams. Stir halfway to ensure even browning.
2
Make the béchamel sauce
- In a medium saucepan over medium heat, melt 3 tablespoons butter.
- Once foaming, add 3 tablespoons flour and whisk continuously for 1–2 minutes to form a pale roux; it should smell toasted but not brown.
- Slowly add 2 cups warm milk while whisking constantly to prevent lumps.
- Continue whisking for 5–7 minutes until the sauce thickens and coats the back of a spoon.
- Season with ½ teaspoon salt, white pepper to taste, and ¼ teaspoon fresh nutmeg.
- Remove from heat.
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Ready when: Sauce coats the back of a spoon and is smooth with no lumps
Tip: Warm the milk before adding it to the roux—cold milk causes lumps. Keep whisking constantly to avoid scorching on the bottom.
3
Cook the penne
- Bring a large pot of salted water to a boil.
- Add 1 pound penne and cook according to package directions until al dente, typically 9–11 minutes.
- Reserve ¾ cup pasta water, then drain the pasta.
- Do not rinse.
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Ready when: Pasta is tender but still has a slight firmness when bitten
Tip: Cook pasta 1 minute less than the package suggests since it will finish cooking in the oven. Starch from pasta water helps bind the sauce.
4
Prepare the tomato confit layer
- In a small bowl, combine the drained tomato confit (about 1.5 cups) with 3 minced garlic cloves and 2 tablespoons reserved confit oil.
- Stir gently to distribute garlic.
- Season lightly with salt and black pepper.
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Ready when: Garlic is evenly distributed through the tomatoes
Tip: Don't crush the tomato confit; keep the pieces whole so they maintain their texture and appearance in the final dish.
5
Combine pasta and sauce
- In a large bowl, combine the drained penne with the béchamel sauce and ¼ cup reserved pasta water.
- Gently toss until the pasta is evenly coated.
- Add more pasta water a tablespoon at a time if the mixture seems dry; it should be creamy but not soupy.
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Ready when: Pasta is evenly coated in creamy sauce
Tip: Use reserved starchy pasta water to adjust the consistency—it helps the sauce adhere to the pasta and will cook out slightly in the oven.
6
Layer the baking dishOven 375°F / 190°C
- Reduce oven temperature to 375°F (190°C).
- Spread one-third of the pasta mixture (about 2 cups) on the bottom of a 9×13-inch baking dish.
- Distribute half of the roasted eggplant over the pasta layer.
- Spoon half of the tomato confit mixture over the eggplant.
- Add another third of the pasta mixture.
- Layer the remaining eggplant, then the remaining tomato confit.
- Top with the final third of pasta.
- Sprinkle evenly with 1 cup grated Parmigiano-Reggiano.
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Ready when: All ingredients are layered and the top is covered with cheese
Tip: Distribute each ingredient evenly across each layer so every bite has pasta, eggplant, tomato, and sauce together.
7
Bake until goldenOven 375°F / 190°C
- Bake covered with foil at 375°F (190°C) for 20 minutes.
- Remove foil and bake uncovered for another 15–20 minutes until the top is golden brown and the edges are bubbling.
- The internal temperature should be hot throughout (about 165°F/74°C when checked with a thermometer in the center).
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Ready when: Top is golden brown, edges are bubbly, and the center is hot throughout
Tip: Cover with foil for the first 20 minutes to prevent the cheese from burning before the interior heats through. The edges should bubble slightly, indicating the pasta is fully cooked.
8
Finish and serve
- Remove from the oven and let rest for 5–10 minutes.
- This allows the layers to set slightly so they don't fall apart when plated.
- Scatter the toasted pine nuts and torn fresh mint leaves over the top just before serving.
- Drizzle with a little additional olive oil if desired.
- Serve warm.
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Ready when: Pine nuts and mint are visible as garnish, dish has cooled slightly so it holds together when scooped
Tip: Add the mint and pine nuts just before serving so the mint stays bright green and the nuts remain crispy. The resting period is crucial—it allows the sauce to set so portions stay intact.

Good to know

Tips

Tomato confit is a slow-cooked preparation that concentrates flavor. If you don't have time to make it, look for it at specialty markets or high-end grocers. Store-bought versions are reliable and save significant time.
For a lighter version, replace the béchamel with ricotta cream: mix 1.5 cups whole-milk ricotta with ½ cup reserved pasta water, 1 minced garlic clove, salt, pepper, and nutmeg. It will be less rich but still creamy.
This dish is naturally vegetarian and adaptable to vegan diets: use olive oil instead of butter for the roux, unsweetened oat or almond milk instead of whole milk, and nutritional yeast mixed with breadcrumbs instead of Parmesan for the topping.
Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes just before serving so they stay crispy rather than absorbing moisture from the hot pasta.

Make ahead

You can prepare the tomato confit 1–2 days ahead and refrigerate it in its oil. Roast the eggplant and prepare the béchamel sauce up to 8 hours ahead; store both separately in the fridge. The whole assembled dish can be prepared up to 4 hours before baking, covered and refrigerated. Add 10–15 minutes to the baking time if baking from cold.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, cover with foil and warm in a 325°F (163°C) oven for 15–20 minutes until heated through. Do not reheat in the microwave as the layers may separate. The dish does not freeze well due to the béchamel sauce, which can become grainy when thawed.

Substitutions

tomato confit (slow-cooked cherry or plum tomatoes in oil) → 1.5 cups Sun-dried tomatoes packed in oil, drained and halved. Sun-dried tomatoes are denser and more concentrated; use the same quantity but chop them into bite-sized pieces so they distribute evenly through the dish.
pine nuts → Toasted sliced almonds or chopped walnuts. Both nuts provide a similar crunch and richness. Use the same quantity. Walnuts will have an earthier flavor, while almonds are milder.
fresh mint leaves → Fresh parsley or a mix of parsley and basil. These herbs add freshness but lack mint's cooling quality. Use the same quantity. Add just before serving to preserve color and flavor.
Parmigiano-Reggiano cheese → A mix of 50% Parmigiano-Reggiano and 50% gruyère cheese, finely grated. This blend adds nutty depth and better browning. Use the same total quantity; the gruyère will melt more smoothly for a creamier top.