Brinjal (Eggplant)and Mushroom Pastitso |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This serves a lot but my children love whats left for lunch the next day. I serve it with garlic pesto bread Ingredients:
1 brinjal, diced |
2 tablespoons oil |
1 onion, chopped |
1 clove garlic, crushed (i usually add 2-3 more,but we love garlic!) |
1/2 lb button mushroom, quartered |
6 -8 tomatoes, skinned and chopped |
1/3 cup red wine (can add a wee drop more if wanted) |
1 1/2 cups vegetable stock (or chicken if you,re not a veggie) |
1/2 lb pasta (of your choice, i used small macaroni) |
1 1/2 cups cheddar cheese, grated |
3/4 lb ricotta cheese |
2 eggs, beaten |
1 cup milk |
1/2 cup cheddar cheese, grated |
1 ounce parmesan cheese |
Directions:
1. Heat the oil and fry the brinjal, for several minutes until lightly browned, drain on kitchen paper.
2. Add onion, garlic and mushrooms to the pan, add more oil if necessary.
3. Cook until the onion is soft.
4. Combine tomatoes, wine and stock in a pot, simmer for 15 minutes or until thick.
5. Stir in brinjal and onion mushroom mixture.
6. Cook pasta until tender, drain.
7. Combine pasta with half of the brinjal mixture.
8. Spread into a large ovenproof dish, top with remaining brinjal mixture.
9. Combine all ingredients for the sauce and spread over brinjal mixture.
10. Sprinkle with cheese and Parmesan.
11. Bake at 180°C for 40 minutes.
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