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Monterey Pasta Bake   Veg  HT  MC   40mins plus standing


Serves 4-6      Hot  Vegetarian  Vegetables   Main Course




1 Large Aubergine (egg plant)

2 Large Courgettes (Zucchini)

Olive Oil for frying

225g/8oz Short cut Pasta

3 tbsp Tomato Puree or Paste

240ml/8fl.oz. Water

225g/8oz Monterey Jack Cheese, grated

1 Garlic Clove, crushed

Salt and Black Pepper






1. Slice the aubergines and courgettes quite thinly and place in layers, in a colander, sprinkling each layer with salt. Cover and leave in the sink to sweat for 20 minutes.


2. Preheat the oven to 180C, 350F, Gas Mark 4. Bring a large pan of salted water to the boil, add the pasta and cook for 7-10 minutes.


3. Rinse the aubergine and courgette slices under cold running water and part dry on kitchen paper.


4. Heat about 12mm/1/2-inch of olive oil in a large frying pan, add the vegetable  slices and fry until lightly browned on all sides.


5. Meanwhile, place the tomato paste, garlic and water in a measuring jug, season with salt and pepper and mix well.


6.  Drain the cooked pasta well.


7. Place a half the tomato sauce over the bottom of an ovenproof dish then place a half the aubergines and courgettes on top followed by half the pasta and half the cheese, seasoning with salt and pepper. Repeat the layers, ending with a layer of cheese and bake for 25 minutes. Serve hot.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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