Aubergine Pastitsio with Rigatoni Pasta

Preheat your oven to 180C and bring a saucepan of salted water to a boil.

Prepare your ingredients by chopping the brown onion, aubergine, and fresh parsley. Also, finely chop the garlic and celery, peel and grate the carrot, and grate the parmesan.

Cook the rigatoni in the boiling water until nearly al dente, about 7-8 minutes, then drain.

Meanwhile, in another saucepan, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic, and sauté until softened. Then, add the aubergine and cook until it begins to soften. Add the pastichio spices and season well with salt and pepper.

Stir in the chopped tomatoes and fresh parsley into the aubergine mixture, then reduce heat and let it simmer.

In another saucepan, make a béchamel sauce: melt the butter, add the flour and cook over medium heat, whisking continuously. Gradually stir in the milk, continue cooking until the sauce is smooth and thick, then add the nutmeg. Whisk an egg in a separate bowl and carefully stir into the sauce. Season with salt and pepper, and stir in the parmesan cheese.

Assemble your dish: Spread a spoonful of the aubergine mixture across the bottom of a baking dish. Distribute the rigatoni evenly on top and press down. Cover this with the remaining aubergine sauce, and pour the béchamel over everything, forming a thick layer. Sprinkle any remaining parmesan on top.

Bake the dish uncovered in the oven until it's bubbly and the top is golden brown. Remove from the oven and distribute among serving plates to serve.