Name: Pasta al forno con melanzane
Yield: 1
Ingredients: 2 tbsp extra virgin olive oil; 2 garlic cloves lightly crushed and left whole; 2 basil stalks roughly chopped; 600 ml (1 pint) tomato passata; abundant vegetable oil for frying; 500 g (1lb 2oz) aubergines cut into small cubes; 300 g (10 ½oz) dried fusilli or spirali pasta; handful of basil leaves; 1 ball of mozzarella cheese (about 125g/4 ½oz) drained and roughly chopped; 70 g (2 ½oz) grated Parmesan cheese; sea salt

Pasta al forno con melanzane

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Transform leftovers into rich and satisfying baked pasta with this simple and delicious aubergine and tomato dish, inspired by Italian cuisine.

Ingredients:

2 tbsp extra virgin olive oil
2 garlic cloves lightly crushed and left whole
2 basil stalks roughly chopped
600 ml (1 pint) tomato passata
abundant vegetable oil for frying
500 g (1lb 2oz) aubergines cut into small cubes
300 g (10 ½oz) dried fusilli or spirali pasta
handful of basil leaves
1 ball of mozzarella cheese (about 125g/4 ½oz) drained and roughly chopped
70 g (2 ½oz) grated Parmesan cheese
sea salt

Instructions:

Preheat the oven to 180°C fan/200°C/gas mark 6. Heat vegetable oil in a large deep frying pan until hot. Deep-fry aubergine cubes in batches until golden brown, about 5 minutes each. Drain on kitchen paper. Cook pasta until al dente, then drain well. Discard garlic from the sauce and mix with aubergines, pasta, basil, most of the mozzarella, and half the Parmesan. Transfer to an ovenproof dish, top with remaining mozzarella and Parmesan. Bake for 20-25 minutes until golden. Let it rest for 5 minutes before serving.

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