Here's a casserole to make from scratch when you have the time. Try freezing half the recipe for use another night.

Ingredients

• 2 medium eggplants
• Salt
• 2 large zucchini
• 1/2 cup olive oil
• 1 lb. ziti or penne
• 1 onion, chopped
• 2 garlic cloves, chopped

• 2 28-oz. cans whole tomatoes
• 1/4 cup basil leaves, in strips
• 1/4 cup chopped parsley
• Pepper
• 4 tbsp. butter
• 1 cup shredded mozzarella
• 1 cup grated Parmesan

Instructions

1. Peel the eggplant. Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.

2. Heat 1/4 cup olive oil in a skillet and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.

3. Cook the ziti in boiling salted water. Drain and set aside.

4. In a saucepan, heat the remaining 1/4 cup oil. Add the onion and cook until translucent. Add the garlic and cook for 2 minutes. Then add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes. Pour into the bowl with the drained ziti.

5. Rub two shallow baking pans with olive oil. In the first pan, add 1/4 of the ziti, then 1/4 of the eggplant and zucchini. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan. Repeat the layers in that pan and do the same in the second pan.

6. Bake one of the pans in a 350-degree oven for 30 minutes until the top is brown and crusty. Cover the other pan tightly with aluminum foil and freeze. Defrost before baking. Each pan will make 4 to 6 servings.

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