Baked Penne With Eggplant and Tomatoes

"This is also delicious with a handful of cubed mozzarella scattered over the top towards the end of cooking."
 
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Ready In:
55mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat the oven to 375°F Bring a large pan of salted water to the boil for the pasta.
  • Trim the eggplants and cut them into small chunks.
  • Heat the oil in a frying pan and fry the eggplant pieces in batches. Transfer to a plate as they are ready. Meanwhile cook the pasta for 5 mins - it will finish cooking in the oven later.
  • Drain the pasta, reserving 3 tbs of the cooking water, then return the pasta to the pan with the reserved water.
  • Add the pasta sauce, salt and pepper to taste, and the eggplant.
  • Stir together over a low heat up to simmering point then tip into a large ovenproof dish.
  • Mix together the breadcrumbs and parmesan and scatter over the pasta. Bake for 35-40 mins until the top is crisp and golden.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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