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1
In a large pot, cook the pasta until it is al dente.
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2
Drain and rinse.
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3
Cut pasta into three 9-inch circles to fit into a 9-inch removable bottom tart pan.
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4
Brush with olive oil; set aside.
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5
Preheat oven to 350 degrees.
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6
Scrub eggplant; do not peel.
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7
Slice into 1/4-inch thick rounds and arrange in single layer in a baking dish.
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8
Heat 2 tablespoons of the olive oil and saute mushrooms until lightly golden brown.
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9
Season with salt and pepper.
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10
Set aside.
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11
Add the remaining 2 tablespoons of oil to pan and saute onions and garlic until soft and golden but not brown.
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12
Season with salt and pepper, thyme, oregano and pepper flakes.
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13
Gently stir in mushrooms.
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14
Place mixture evenly over the eggplant rounds and bake at 350 degrees for about 30 minutes, until eggplant is very soft and onion mixture is lightly browned.
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15
Check occasionally so onions do not burn.
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16
If they brown too rapidly, cover pan with foil.
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17
Coarsely chop roasted eggplant rounds and stir them.
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18
Roast peppers either under broiler or over open flame until the skins are charred.
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19
Place hot peppers in plastic bag and allow to sweat, making skin easier to remove.
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20
Peel peppers, cut in half, remove seeds and stems.
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21
Try to clean peppers without running them under water, which removes some of the flavor.
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22
Toss peppers with salt, pepper and 1 tablespoon oil and cut into julienne strips.
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23
Stir in tomatoes and basil.
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24
Arrange one of pasta circles in bottom of tart pan.
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25
Arrange a layer of eggplant-mushroom mixture on pasta, and cover with second pasta circle.
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26
Arrange pepper mixture evenly over second circle and top with remaining circle.
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27
Wrap tart in plastic and place in a baking dish.
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28
Place another tart pan or skillet on top of wrapped tart and place a sack of flour or something similar in it to weigh down.
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29
Refrigerate for 3 hours or overnight.
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30
To serve, slice while still cold, then allow to return to room temperature - about one hour.
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31
Decorate with basil leaves and sprinkle with pine nuts.
