PASTA & AUBERGINE LAYER

vegetarian

This recipe makes a perfect and impressive dinner dish if you’re entertaining, and if you feel like splashing out, use a handful of fresh basil leaves in place of the dried.

 

Serves 2

  • 250g (8 oz) pasta shapes
  • 1 large aubergine
  • 1 tablespoon olive oil
  • 400g (14 oz) can of chopped tomatoes
  • 1 teaspoon dried basil
  • 125g (4 oz) mozzarella cheese, grated
  • 1 tablespoon grated Parmesan cheese
  • salt and pepper

Method

  1. Preheat the oven to 200C, 400F, Gas 6. Cook the pasta in plenty of lightly salted boiling water for about 12 minutes or until just tender.
  2. Meanwhile, slice the aubergine into thick rounds, brush with the olive oil and sprinkle lightly with a little salt. Place under a preheated grill for 6-8 minutes until golden brown on both sides and soft in the centre.
  3. Drain the pasta well and return to the pan. Add the can of tomatoes and basil, mix to combine and season to taste.
  4. Spoon one third of the pasta mixture into the base of a heat proof dish. Arrange half of the aubergine slices on top of the pasta and sprinkle over half of the mozzarella.
  5. Repeat to make a second layer, finishing with the final third of pasta.
  6. Sprinkle over the Parmesan, and bake for 15-20 minutes until the pasta has a golden-brown crust and is piping hot. If the top browns too quickly, cover with a lid or foil.