Aubergine Pasta Bake
Easy, quick, delicious, and easily adjustable aubergine pasta bake. Made with cooked pasta, aubergine, tomato paste, garlic and fresh mozzarella cheese and seasoned with parsley, salt, black pepper, and sugar. Makes a perfect weeknight dinner.
Servings: 2 Servings
Equipment
- Large skillet
- Casserole dish OPTIONAL
Ingredients
- about 460 g (16.2 oz) cooked pasta
- 430 g (15.2 oz) aubergines (eggplants)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sugar
- 170 g (about 6 oz) fresh Mozzarella cheese drained (or any grated cheese)
- 3 tablespoons olive oil
- a spalsh of water or wine
- 1 teaspoon dried parsley
- 1 tablespoon fresh parsley chopped
Instructions
- Wash eggplant and pat dry with paper towels. Cut off the top and bottom of eggplant and cut into bite-sized pieces. Then preheat the oven to 180 °C (356 °F), with both top and bottom heat. Heat olive oil in a large skillet and brown the eggplant for about 8 minutes, turn halfway. Next add tomato paste, dried parsley, sugar, salt, and pepper and cook for another minute.
- Then add cooked pasta, pressed garlic and a splash of water or white wine. Now add about a tablespoon fresh parsley and mozzarella cheese. Give everything stir and bake in the preheated oven for about 15 minutes or until the cheese has melted. If your skillet cannot withstand high temperature, simply transfer the pasta to a casserole dish and bake.