Baked Penne With Eggplant and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is also delicious with a handful of cubed mozzarella scattered over the top towards the end of cooking. Ingredients:
1 lb penne |
2 large eggplants |
3 -4 tablespoons olive oil |
1 1/2 lbs pasta sauce (tomato and chili is good) |
3 1/2 ounces breadcrumbs |
3 tablespoons parmesan cheese, grated |
salt and pepper |
Directions:
1. Preheat the oven to 375°F Bring a large pan of salted water to the boil for the pasta.
2. Trim the eggplants and cut them into small chunks.
3. Heat the oil in a frying pan and fry the eggplant pieces in batches. Transfer to a plate as they are ready. Meanwhile cook the pasta for 5 mins - it will finish cooking in the oven later.
4. Drain the pasta, reserving 3 tbs of the cooking water, then return the pasta to the pan with the reserved water.
5. Add the pasta sauce, salt and pepper to taste, and the eggplant.
6. Stir together over a low heat up to simmering point then tip into a large ovenproof dish.
7. Mix together the breadcrumbs and parmesan and scatter over the pasta. Bake for 35-40 mins until the top is crisp and golden.
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