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
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