Baked Vegetable Pappardelle
|Eggplant||3 Large, thinly sliced|
|Olive oil||3 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||900 Gram, mashed|
|Black pepper||1 , freshly ground|
|Ricotta cheese||300 Gram|
|Cheese||200 Gram, grated|
Sprinkle eggplant (aubergine) slices with salt, place in a colander and drain for 10 minutes.
Rinse under cold running water pat dry.
Place all but 2 tspn of oil in a frying pan and heat over a medium heat.
Cook eggplant (aubegine) slices a few at a time for 3-4 minutes each side or until golden.
Drain on absorbent kitchen paper.
Heat remaining oil in frying pan, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft, Stir in tomatoes, sugar and black pepper to taste, bring to simmering and simmer, stirring occasionally, for 15 minutes or until mixture reduces and thickens.
Cook pasta in boiling water in a large saucepan for 10 minutes or until almost cooked.
Add tomato mixture to pasta and toss to combine.
Spread half the pasta mixture over the base of a lightly greased 2 litre capacity ovenproof dish.
Top with half the eggplant (aubergine) slices, half the mascarpone or ricotta cheese and half the cheese.
Repeat layers finishing with a layer of cheese and bake for 20 minutes or until hot and bubbling.