Eggplant casserole in the oven

Ingredients:

• 2 small eggplants (about 0.5 kg), diced
• 350 g frozen or fresh plain gnocchi
• 1.5 tbsp. l. olive oil
• 1 medium onion, diced
• 1 1/4 cups roasted garlic marinara sauce
• 1/4 tsp crushed red pepper flakes
• 40 g grated provolone cheese
• Sprigs of fresh basil or oregano for serving, optional

Preparation:

1. Preheat oven to 245°C.
2. Bring a large saucepan of water to a boil. Add the gnocchi and cook according to package directions. Then drain, setting aside 0.5 cups of the water.
3. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and 1/8 teaspoon of salt. Cook for 5 minutes, stirring occasionally, until softened. Add the eggplant and cook, stirring, for another 10–12 minutes, until very soft and the onion is golden brown. Remove from heat.
   
   Add gnocchi to the pan, 0.5 cup of water, marinara sauce and red pepper. Mix everything.
4. Transfer the eggplant and gnocchi mixture to a 9-inch (22 cm) oval or square baking dish. Sprinkle with provolone cheese. Bake on the top rack of the oven for 15 minutes, until bubbling and the cheese is golden brown. Remove from the oven and let rest for 5 minutes.
   
   Garnish with basil sprigs if desired.