Aubergine and pasta bake

The Meat Eater looked at his plate and said ‘this looks suspiciously vegan’. Huh? It was covered with cheese and not the slightest bit vegan. The boy is paranoid.

aubergine-bake-full

It’s a recipe adapted from Rose Elliot’s New Complete Vegetarian. The only bit I adapted was where she uses wholemeal auelli; I used non-wholemeal pasta (as I get moaned at if I use wholemeal despite the taste and texture being identical) and spirals, not auelli (as I haven’t a clue what auelli looks like and anyway, I had spirals in the cupboard).

Also, I didn’t fry the aubergine slices as that’s too fiddly and takes too long. Instead, I brushed some oil over them and roasted them in the oven for about 20 minutes.

Oh, and I used a large can of tomatoes, not 225g.

I didn’t use an egg, either.

And I only used one onion, not two.

Okay, I adapted it quite a lot.

aubergine-bake

Pasta and aubergine bake (serves 4)
(Adapted from Rose Elliot’s New Complete Vegetarian)

1 large onion, chopped
1 tbsp olive oil, plus extra for brushing
450g aubergine
75g pasta shapes
1 can chopped tomatoes
1 tbsp tomato ketchup
1 tsp dried oregano
50g fresh breadcrumbs
50g cheddar cheese, grated

  1. Fry the onions in 1 tbsp olive oil for about 10 minutes.
  2. Slice the aubergine into thin rounds, brush with oil and bake in the oven at 200C for about 20 minutes, until tender.
  3. Cook the pasta according to the instructions on the packet and drain.
  4. Mix the pasta, tomatoes, ketchup and oregano with the onions and season with salt and pepper.
  5. Put the aubergine slices in the base of a greased shallow ovenproof dish. Spoon the pasta mixture on top, cover with the rest of the aubergine slices and sprinkle with the breadcrumbs and grated cheese.
  6. Bake for 30 minutes or until golden brown.
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