We are currently enjoying a bounty of beautiful, fresh eggplants, basil and tomatoes so what better way to enjoy them than together in this filling pasta bake.
- 500g small pasta (any type you like)
- 2 large zucchini, grated
- 3/4 cup pesto
- 1kg eggplants, thinly sliced lengthways
- 1/4 cup olive oil
- 200g Buffalo mozzarella, thinly sliced
- 1/4 cup grated parmesan
- 1 punnet cherry tomatoes, halved
Preheat oven to 180 deg Celcius. Spray a shallow oven proof dish with olive or coconut oil.
Cook past in a large saucepan of boiling, salted water until just tender; drain. Return to the saucepan and combine with the zucchini and pesto.
Brush both sides of the eggplant slices with oil. Eggplant can be cooked in a frying pan over medium heat until brown on both sides; under the grill; or on the barbecue. Drain on paper towels.
Spoon pasta mixture into the oven proof dish, top with overlapping eggplant slices, mozzarella slices and grated parmesan. Top with tomatoes, cut side up.
Bake for 45 minutes or until cheese is lightly browned. Enjoy with a green leaf salad.