Baked Eggplant with with Spaghetti

Jenny Smith
Jenny Smith

Prep: 1hour

Cook: 1hour

Total: 2hour

Yield: 4 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

  • 1 eggplant, sliced into 1cm thick slices
  • 1/2 packet of uncooked spaghetti
  • A handful of parmesan cheese
  • Olive Oil
  • Salt & Pepper
Pasta Sauce
  • 2 cloves of fresh crushed garlic
  • 2 cans of tinned tomatoes
  • 140g of tomato paste
  • 100g olives
  • 1/4 tsp cinnamon
  • 100ml of dark red wine
 

Method

  1. Heat 1 tbsp of olive oil in a large frypan and add crush garlic, fry for 2 minutes
  2. Add tinned tomatoes and reduce for 20 mins, stir occasionally to break up tomatoes
  3. Meanwhile drizzle olive oil over the eggplant slice, add salt & pepper
  4. Roast eggplant slices for 20 mins at 180c until just cooked not mushy
  5. Meanwhile pop spaghetti onto cook in a separate pot
  6. To the tomato reduction from step 2, add tomato paste, cinnamon, olives, and stir until you get a thick sauce (approx 20 mins in total), then mix wine through
  7. When spaghetti, tomato reduction and eggplants are cooked, its time to assemble
  8. Mix together 2/3 of tomato reduction and pasta, lay on the base of a casserole dish with eggplant slices in a single layer on top, spread over remaining sauce and cover with parmesan cheese
  9. Cook for 20 mins at 180c until cheese has melted and serve

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Keywords: Baked Eggplant with with Spaghetti, Spaghetti, Baked Eggplant, Eggplant