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Monterey Pasta Bake Veg HT MC 40mins plus standing
Serves 4-6 Hot Vegetarian Vegetables Main Course
Ingredients 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
Instructions
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.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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