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Aubergine
Pasta Bake Veg HT
MC 40mins plus standing
Serves
4-6 Hot Vegetarian Vegetables Main Course
Ingredients
2 Medium
Aubergines (eggplants)
Olive Oil for
frying
225g/8oz Short cut
Pasta
3 tbsp Tomato
Puree or Paste
240ml/8fl.oz.
Water
225g/8oz Mature
Cheddar Cheese, grated
1 Garlic Clove,
crushed
Salt and Black
Pepper
Instructions
1. Slice the
aubergines quite thinly and place in layers, in a colander, sprinkling each
layer with salt. Cover and leave in the sink to sweat for 30 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 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 aubergine 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 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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