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Sicilian Eggplant and Sun-Dried Tomato Pasta Casserole
Indulge in the vibrant flavours of Sicily with this delicious Aubergine and Sun-Dried Tomato Pasta Bake that’s sure to impress your family and friends!
Ingredients
- 300g penne pasta
- 1 medium aubergine, diced
- 150g sun-dried tomatoes, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g can of crushed tomatoes
- 150g mozzarella cheese, grated
- 50g parmesan cheese, grated
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preheat your oven to 190°C (375°F).
Cook the penne pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
Add minced garlic and diced aubergine, cooking until the aubergine is tender, approximately 10 minutes.
Stir in sun-dried tomatoes, crushed tomatoes, oregano, salt, and pepper. Allow the mixture to simmer for 10 minutes.
Combine the cooked pasta with the vegetable mixture, mixing well.
Transfer half of the pasta mix to a greased baking dish. Sprinkle half of the mozzarella and parmesan over it.
Add the remaining pasta mix and top with the rest of the mozzarella and parmesan.
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
Remove from oven, let it cool slightly, and garnish with fresh basil before serving.
Kitchen Tools
- Large pot for pasta
- Skillet
- Baking dish
- Cutting board
- Knife
- Spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can assemble everything a day ahead and bake it just before serving.
You can replace cheese with vegan cheese alternatives and ensure the pasta is egg-free.
Penne or rigatoni are ideal since they hold the sauce well.
Absolutely! Just ensure it's completely cooled before freezing. It can be stored for up to 2 months.
Add red pepper flakes or diced chilli peppers to the sauce for an extra kick.