Aubergine and Pasta Bake
Canned aubergines, available in delicatessens and large supermarkets, are a useful buy when the fresh ones are not available.
Ingredients
- 30 oz canned aubergines in sunflower seed oil
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 1 red pepper deseeded and chopped
- 1 teaspoon dried mixed herbs
- large pinch of ground cinnamon
- salt and freshly ground black pepper
- 6 oz wholewheat short-cut macaroni
topping
- 2 eggs
- 1/2 pint natural yoghurt
- 2 oz mature Cheddar cheese
- grated sweet paprika for sprinkling
Instructions
- Heat the oven to 200°C (400°F) Gas 6.
- Heat the oil in a heavy-based saucepan. Add the onion and red
- pepper and cook gently, stirring frequently, for about 10 minutes until the vegetables are softened. Stir in the aubergines and their oil, herbs, cinnamon and salt and pepper to taste. Cover and keep warm.
- While the vegetables are cooking, bring a large pan of salted water to the boil. Add the macaroni and stir once. Bring the water back to the boil and cook for 9-11 minutes, until the macaroni is just tender.
- Drain the macaroni thoroughly,
- then stir into the aubergine mixture. Check the seasoning, then turn into a 1.5-1.75 L/2V2 - 3 pint baking or gratin dish and level the surface.
- Make the topping: whisk the eggs into the yoghurt, then stir in the cheese and salt and pepper to taste. Pour over the aubergine mixture and sprinkle with paprika according to taste.
- Bake in the oven for about 40 minutes, until the topping is set and browned. Serve hot, straight from the casserole.
Calories: 417 kcal
Carbohydrates: 52 g
Protein: 17 g
Fat: 17g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 104 mg
Sodium: 156 mg
Potassium: 823 mg
Fiber: 9 g
Sugar: 14 g
Vitamin A: 1310 IU
Vitamin C: 45 mg
Calcium: 227 mg
Iron: 2 mg