Aubergine Pasta Bake
Made with Tomato and Basil sauce from Meru Herbs in Kenya
Ingredients:
- 1 jar Meru Tomato & Basil Sauce
- Ukuva Rainbow Pepper
- Ukuva Cape Garden Herbs
- 1 large aubergine
- 1 onion, chopped
- 3 tablespoons FT olive oil
- 1 mozzarella (or vegan alternative)
- 10 pitted black olives
- 40g piece parmesan (or vegan alternative)
- Fair Trade Penne Pasta
Method:
- Heat the oven to 220C/gas 7.
- Slice the aubergine in 10-12 rounds approx 1.5cm thick. Immerse in a bowl of water with 2 tablespoons dissolved salt. Leave for 30 min.
- Rinse, pat dry, place on an oiled, shallow roasting tin and drizzle over with olive oil. Roast for 15 min, turn and cook for a further 10-15 min until buttery soft.
- Meanwhile, chop the onion and place in a medium, lidded pan gently cook in the remaining olive oil. Add the tomato and basil sauce and allow to bubble for a few minutes. Season to taste with the pepper and garden herbs.
- In a shallow dish make a layer of aubergine, top with the sauce and cover with most of the chunkily sliced mozzarella and a scattering of halved olives. Cover with aubergine and more mozzarella. Dredge with parmesan.
- Bake for 15 min until the parmesan is golden and crusty, and everything else is oozing.
- Serve with Fair Trade pasta, cooked as per the packet.