All Simple Vegetable Recipes

Baked Pasta with Aubergine / Eggplant & Pepper

Baked Pasta with Aubergine / Eggplant & Pepper


Preparation time: 1 hour 20 minutes
Cooking time: 50 minutes

Serves 4-6

  • 4 tablespoons extra virgin olive oil

  • 1 large aubergine, diced

  • 1 onion, chopped

  • 2 red peppers, cored, deseeded and diced

  • 1 tablespoon dried oregano

  • 175 g (6 oz) dried penne

  • 1 quantity Quick Tomato Sauce (see below)

  • 2 egg yolks

  • 250 ml (8 fl oz) creme fraiche or fromage frais

  • 2 tablespoons milk

  • 125 g (4 oz) vegetarian feta cheese, diced

  • Salt and pepper

To Serve:

  • Mixed salad

  1. Heat half the oil in a large frying pan and stir-fry the aubergine over a medium heat for 6-8 minutes until golden and tender. Remove with a slotted spoon. Add the remaining oil and stir-fry the onion, peppers and oregano for 10 minutes.

  2. Bring a large pan of water to a rolling boil, add 1 teaspoon salt and the pasta. Return to the boil and simmer for 10-12 minutes until the pasta is tender, but still firm to the bite. Drain and toss with the tomato sauce and vegetables. Season to taste. Spoon into a deep, oiled, 20 x 30 cm (8 x 12 inch) ovenproof dish.

  3. Beat together the remaining ingredients and pour over the pasta mixture. Bake in a preheated oven, 180C (350F) Gas Mark 4, for 35-40 minutes until the topping is set and golden. Leave to stand for 5 minutes, then serve with a mixed salad.

  4. Note: Make a quick tomato sauce by mixing 2 x 425 g / 14 oz cans chopped tomatoes, 2 garlic cloves, 2 tablespoons each olive oil and chopped basil. Season and simmer for 10 minutes.

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