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1
Preheat oven to 375 degrees F (190 degrees C).
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2
Lightly oil a large, deep casserole dish.
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3
Bring a large pot of lightly salted water to a boil.
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4
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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5
Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
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6
In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper.
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7
If the mixture is too thick add a tablespoon of water.
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8
In a large skillet, heat the oil over medium heat.
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9
Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened.
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10
Remove from the heat and set aside.
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11
In a medium saucepan, melt butter over low heat.
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12
Stir in flour until smooth.
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13
Add milk, stirring until smooth.
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14
Remove from heat.
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15
Arrange half of the baked eggplant in the greased casserole dish.
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16
Spoon in half of the white sauce, covering the eggplant.
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17
Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree.
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18
Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant.
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19
Sprinkle the mozzarella cheese over the casserole.
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20
Bake uncovered in the preheated oven for 35 minutes.
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21
Let stand 10 minutes before serving.
