“This is a wonderful vegetable dish that's easy to reheat if needed, can be served alone or as an accompaniment for steak or other cuts of meat.”
READY IN:
55mins
SERVES:
6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry onion gently in the olive oil for 4 minutes.
  2. Add the garlic, red & green bell peppers, eggplant and chopped tomatoes and cook covered for 5 minutes.
  3. Add the tomato puree, wine, salt and pepper to taste.
  4. Simmer gently for 10 to 15 minutes, until vegetables are almost soft.
  5. Remove from the heat and stir in cooked noodles.
  6. Spoon into a shallow flameproof dish and sprinkle withthe grated cheese.
  7. Bake in the over for 15 minutes Serve.

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