Baked Pasta with Aubergine / Eggplant &
Preparation time: 1 hour 20 minutes
Cooking time: 50 minutes
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
2 tablespoons milk
125 g (4 oz) vegetarian feta cheese,
Salt and pepper
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.
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
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.
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.