Name: Eggplant and pesto baked pasta
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 500 packet small pasta; 2 (300g) large zucchini, coarsely grated; 3/4 cup (200g) prepared pesto; 2 (1kg) eggplants, thinly sliced lengthways; 3/4 cup (180ml) olive oil; 2 cup (200g) grated mozzarella cheese; 1/4 cup (20g) freshly grated parmesan cheese; 500 gram cherry tomatoes, halved

Ingredients

500 packet small pasta

2 (300g) large zucchini, coarsely grated

3/4 cup (200g) prepared pesto

2 (1kg) eggplants, thinly sliced lengthways

3/4 cup (180ml) olive oil

2 cup (200g) grated mozzarella cheese

1/4 cup (20g) freshly grated parmesan cheese

500 gram cherry tomatoes, halved

Method

1.In a large saucepan of boiling salted water, cook the pasta until just tender; drain. Combine the pasta with zucchini and pesto; mix well.

2.Meanwhile, brush both sides of the eggplant slices with oil. In a large non-stick frying pan, cook eggplant in batches until browned on both sides; drain on absorbent paper.

3.Preheat the oven to 180°C (160°C fan-forced).

4.Spoon pasta into a shallow ovenproof dish (4-litre/16-cup capacity). Top with eggplant, overlapping the slices. Sprinkle eggplant with the 2 cheeses and top with tomatoes, cut-side up.

5.Bake, uncovered, for about 45 minutes or until heated through and cheese is lightly browned; cover with foil if over-browning.

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