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Aubergine And Pasta

Chef.at.Home's picture
Ingredients
  Aubergines 3
  Olive oil 6 Tablespoon
  Macaroni 1 Pound
  Canned chopped tomatoes 16 Ounce (1 can)
  Tomato paste 2 Tablespoon
  Dried oregano/1 tablespoon fresh oregano 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Salt To Taste
  Freshly ground black pepper To Taste
  Water/Vegetable stock 1 Tablespoon (adjust quantity as needed)
  Mozzarella cheese 8 Ounce, sliced
  Butter/Margarine 2 Tablespoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Pre-heat the oven to 350°F, and lightly grease a casserole dish.
Peel the aubergines and slice them lengthways into strips.
Heat the oil in a frying pan and brown the aubergine slices on both sides, a few pieces at a time.
Use a little more oil if necessary.
Remove the slices and place to one side.
Cook the macaroni, following the instructions on the packet, in a large pan of salted water.
When cooked, drain thoroughly and return to the large pan.
Add the tomatoes, tomato puree, oregano, garlic and oil from the frying pan to the cooked macaroni.
Mix well and season to taste.
Add a little water or stock if necessary to make the mixture moist.
Place the aubergine, Mozzarella and macaroni mixture in alternate layers in the casserole dish.
Continue until all the ingredients are used.
Place a few dabs of butter over the top layer, sprinkle with Parmesan cheese, and bake uncovered for about 30 minutes, until the top is a bubbling, golden brown.

Recipe Summary

Method: 
Baked

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