GOOD MORNING! What a morning! It's one of those days that you just know are gonna GREAT! For you, today I have another Aubergine dish, which is more of a adaptation of the Aubergine Parmigiana I posted about last month. This is more like a full meal version of the original recipe!
I have to admit ever since discovering Aubergine Parmigiana, I have been hooked, and am planning to blitz it at some stage and see if it works as a sauce also, stay tuned.
AUBERGINE PARMIGIANA PASTA BAKE
- 5 dried tagliatelle balls
- 2 Large Aubergines
- A good splash of Olive Oil
- 2 Cloves of Garlic
- 1 Red Onion sliced thinly in half moons
- 2 400g Tins of Chopped Tomatoes
- 2 Teaspoons of dried Oregano
- 2 Teaspoons of fresh parsley finely chopped
- 1/3 of a cup of grated Parmesan cheese
Slice the aubergine in half length ways and scrape out the flesh, chop into chunks, and leave to one side. Oil and salt the skins and place on a baking tray.
In a large frying pan, fry the garlic in olive oil for about 30 secs then add the onion and fry for another 1 minute. Then add the aubergine chunks and fry till brown. Add the Tomatoes and Oregano and simmer for about 15 mins till reduced.
Add the pasta to the tomato and aubergine mix and make sure everything is combined well, then add the mix to the aubergine skins and top with shavings of a good quality Parmesan cheese.
Then pop the baking tray into the oven for about 30 mins at 200 Celsius.
