Aubergine Pasta Bake

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A Starters Dish which serves 4

Submitted by Megan

About This Dish

This great veggie dish is a winner when it comes to a quick supper or even a vegetarian alternative at a dinner party. It looks good and tastes even better - and you can add and subtract ingredients to suite your needs.

What You'll Need

3 eggplants / aubergine
Colve Garlic
1 - 2 Onions
2 tins peeled Itallian Tomatoes
1 Tbs Tomato Paste
Salt and Pepper
Pasta of choice
Olives (optional)
Fresh Basil (optional)

How To Make It

Cut the eggplants / aubergine into thin slices, lay them on a tray and sprinkle with salt -leave for 20 minutes or so, then pat dry.

Fry/grill the aubergine with olive oil till cooked through (nice and limp).

In a separate pan begin the tomato sauce. Fry onion and garlic slowly still glassy. add the tomatoes and tomato paste along with a clove/tsp of garlic, parsley, salt and pepper. Simmer on low for about 15 mins. (Add a sprinkle of sugar to avoid acidity and Olives if desired)

While simmering, prepare pasta of your choice - pasta sheets work well for a bake

Add basil leaves to tomato sauce when ready.

When all is ready, layer the tomato mixture, aubergine and pasta in a banking dish and put in the oven at 180°c. You can add white sauce to this or just sprinkle some cheese/bread crumbs on the top depending on the amount of energy you have!

Cook for about 15 minutes or until bubbling up the sides.