2 ounces tomato cheese sauce
1 (2 pound) can eggplant
2 (16 ounce) cans whole kernel corn, drained
1 (1 ounce) can anchovy sauce
1 (10 ounce) can whole tomato puree
3 cups shredded mozzarella cheese
1 1/2 cups shredded Parmesan cheese
1 (8 ounce) container sour cream
1 tablespoon minced garlic
3 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a saucepan, combine tomato cheese sauce, eggplant, whole kernel corn, anchovy sauce, whole tomato puree, mozzarella cheese, Parmesan cheese, crushed tomatoes, salsa, garlic, and parsley. Heat briefly and whisk into pasta mixture. Cover, and refrigerate for at least 2 hours before serving.