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Baked penne with zucchini, eggplant & olives

Method

  • Cook the pasta in a large pot of lightly salted, boiling water until almost al dente. Drain well, toss in a little oil and set aside.
  • At the same time, heat a little oil in a heavy-bottomed pot and briefly sauté the onion and garlic until tender, stirring now and again.
  • Add the eggplant and zucchini, and cook for about 5-10 mins until just starting to wilt, continually tossing.
  • Then add the tomatoes, about 1 cup stock and quite a bit of seasonings. Stir well and gently cook for about another 15 mins until thick and fragrant, stirring now and again and adding a little more stock if needed.
  • When ready preheat the oven to 180°C fan forced (200°C normal).
  • Toss the pasta, olives and basil in the sauce and cook to just heat.
  • Then transfer the mixture to a large gratin (or any ovenproof) dish, sprinkle with plenty of parmesan and cook in the oven for about 20 mins.
  • Serve with a simple green salad.

Ingredients

 

  • 400 gm penne
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 medium eggplants cubed
  • 3 medium zucchini, cubed
  • 2 cans diced tomatoes
  • 1-1½ cups vegetable stock
  • a good handful of pitted black olives, halved
  • 2 tbsp chopped fresh basil leaves
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm