Pasta and Aubergine Bake
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 1 aubergine
- salt
- pepper
- 6 ounces pasta
- 2 tablespoons oil
- 1 onion
- 1 garlic clove
- 2 tomatoes
- 1 tablespoon tomato puree
- 1⁄2 teaspoon mixed herbs
- 1⁄4 teaspoon cayenne
- 3 drops pepper sauce
- 1⁄4 teaspoon sugar
- 2 tablespoons tomato juice
- 2 ounces cheddar cheese
- 1 tablespoon parmesan cheese
directions
- Heat the oven to 375F/190C/Gas Mark 5-6. Grease an ovenproof dish or two individual dishes. Trim, wash and slice the aubergine and put into a colander, sprinkle with salt, stand the colander on a plate, and leave for about an hour to drain out the bitter juices.
- Cook the pasta in boiling salted water with 1/2 tsp vegetable oil until just tender (al dente), about 10 minutes, or as instructed on the packet. Drain the pasta.
- Peel and chop the onion and fresh garlic. Wash and chop the fresh tomatoes. Heat 2 tbsp oil in a frying pan and fry the onion, garlic and aubergine slices until softened and lightly golden, turning the slices to colour both sides, adding a little more oil if needed. Stir in the chopped tomatoes, tomato puree or ketchup, herbs, cayenne pepper and pepper sauce (if used), sugar, salt, and pepper. Add 2 tbsp juice from the canned tomatoes or cold water, and simmer gently for 5-10 minutes until the vegetables are soft and the sauce is nice and thick. Add a little more liquid if necessary.
- Put a layer of the vegetable mixture into the dishes, then a layer of pasta, and then continue to alternate the layers until they are all used up, finishing with a vegetable layer. Sprinkle with grated Cheddar or Edam, and top with Parmesan. Bake for 20 minutes in the hot oven, until the cheese is melted and golden.
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom