Aubergine Pastitsio with Rigatoni Pasta

Preheat the oven to 180C.

Bring a saucepan of salted water to the boil.

Chop the brown onion, aubergine and fresh parsley.

Finely chop the garlic and celery.

Peel and grate the carrot and grate the parmesan.

Add the rigatoni to the boiling water and cook until nearly al-dente (7-8 mins).

In a saucepan, heat the olive oil over medium-high heat.

Add the onion, carrot, celery and garlic. Saute until softened.

Add the Aubergine and cook until starting to soften.

Add the pastichio spices and season well with salt and pepper.

Drain the pasta.

Stir in the chopped tomatoes, fresh parsley. Turn the stove down to simmer and let it cook over low heat.

In another saucepan, melt the butter.

Add the flour and cook over medium heat, whisking continuously.

Gradually stir in the milk, whisking continuously.

Continue cooking until smooth and thick and then add the nutmeg.

Crack the egg* in a bowl and whisk.

Turn off the heat on the sauce and carefully stir in the beaten eggs.

Season with salt and pepper and stir in the parmesan cheese.

Add a spoonful of aubergine mixture and distribute across bottom of baking dish.

Now evenly distribute the rigatoni into the baking dish and press down.

Evenly distribute the remaining aubergine sauce over the pasta.

Pour the béchamel over the pasta and aubergine into a thick layer until everything is covered.

Sprinkle with any remaining parmesan.

Bake uncovered in the oven until everything is bubbly and the top is golden brown.

Remove from the over and distribute amongst serving plates.