We've turned this popular Italian recipe into a quick to serve meal with a few simple shortcuts. Baked with penne pasta and topped with mozzarella cheese, this is a dish everyone will enjoy.
40 Minutes. Order extra for leftovers. Vegetarian.
1 medium eggplant
1 brown onion
1 can crushed tomatoes
1 tablespoon dried oregano
1/2 cup grated mozzarella
1 handfull rocket
Preheat oven & cook pasta
Preheat oven to 200ºC on fan bake. Bring a pot of salted water to the boil. Cook pasta for 8 minutes or until al dente. Drain and return to pot.
Prepare veg & cook sauce
Peel and finely dice the onion. Dice eggplant into 1cm cubes. While cooking pasta, bring a fry pan to a medium heat with a generous drizzle of olive oil. Sauté the onion for 2 minutes. Add the eggplant, season with salt and pepper. Sauté for 8 – 10 minutes until soft. Add tinned tomatoes and dried oregano. Stir then reduce to a simmer for 5 minutes. Stir sauce into pasta pot.
Cook pasta bake
Place pasta and sauce into an oiled baking tray. Top with mozzarella and season with salt and pepper. Place in oven on middle rack for 10 minutes or until golden on top.
Combine rocket in a bowl with a squeeze of lemon juice, a drizzle of olive oil, salt and pepper.
Spoon onto plates and serve immediately with rocket salad.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.