Pasta And Aubergine Bake

Total Time: 1 hr 45 mins Preparation Time: 1 hr 10 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 aubergine
• salt
• pepper
• 6 ounces pasta
• 2 tablespoons oil
• 1 onion
• 1 garlic clove
• 2 tomatoes
• 1 tablespoon tomato puree
• 1/2 teaspoon mixed herbs
• 1/4 teaspoon cayenne
• 3 drops pepper sauce
• 1/4 teaspoon sugar
• 2 tablespoons tomato juice
• 2 ounces cheddar cheese
• 1 tablespoon parmesan cheese

Recipe

• 1 heat the oven to 375f/190c/gas mark 5-6. grease an ovenproof dish or two individual dishes. trim, wash and slice the aubergine and put into a colander, sprinkle with salt, stand the colander on a plate, and leave for about an hour to drain out the bitter juices.
• 2 cook the pasta in boiling salted water with 1/2 tsp vegetable oil until just tender (al dente), about 10 minutes, or as instructed on the packet. drain the pasta.
• 3 peel and chop the onion and fresh garlic. wash and chop the fresh tomatoes. heat 2 tbsp oil in a frying pan and fry the onion, garlic and aubergine slices until softened and lightly golden, turning the slices to colour both sides, adding a little more oil if needed. stir in the chopped tomatoes, tomato puree or ketchup, herbs, cayenne pepper and pepper sauce (if used), sugar, salt, and pepper. add 2 tbsp juice from the canned tomatoes or cold water, and simmer gently for 5-10 minutes until the vegetables are soft and the sauce is nice and thick. add a little more liquid if necessary.
• 4 put a layer of the vegetable mixture into the dishes, then a layer of pasta, and then continue to alternate the layers until they are all used up, finishing with a vegetable layer. sprinkle with grated cheddar or edam, and top with parmesan. bake for 20 minutes in the hot oven, until the cheese is melted and golden.