Eggplant and Zucchini Pasta Bake
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Italian
Servings
5-6
Prep Time
10 minutes
Cook Time
20 minutes
Some people might feel intimidated by eggplants due to their slight bitter taste, earning them a bad reputation. However, eggplants are highly versatile veggies and also rich in antioxidants and fibre.@madsdietitian has crafted a fail-proof recipe to magically transform your eggplants (and zucchini) into a delicious pasta bake that everyone in your home can enjoy.
Try this recipe with our rescued perfectly imperfect eggplants which come fresh from local farms in the area!
Ingredients
- 1 zucchini
- 1 eggplant
- 1 bundle of kale
- 6 medium tomatoes
- Handful of basil
- 1 packet of rigatoni pasta
- 700 g tomato passata
- Olive oil
- Thyme & Italian spice
- 1 block of feta
- 1/2 cup parmesan
Directions
Chop eggplant and zucchini. Drizzle in olive oil before sprinkling with thyme and Italian spice mix. Roast at 200 degrees Celsius for 20 minutes or until cooked.
Meanwhile cook the pasta in a pot of boiling water (remove from pot a few minutes early).
Once vegetables are roasted, add roughly chopped kale and allow to cook for a further 3 minutes.
Once veggies and pasta are cooked, mix together in a large baking dish. Add passata, basil and tomatoes. (Can also add more herbs or chilli flakes if you like).
Crumble feta and parmesan evenly over top of the pasta. Then cook in oven for 25 minutes or until slightly crisp.
