Aubergine And Pasta
|Olive oil||6 Tablespoon|
|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|
|Freshly ground black pepper||To Taste|
|Water/Vegetable stock||1 Tablespoon (adjust quantity as needed)|
|Mozzarella cheese||8 Ounce, sliced|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
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.