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Baked Pasta with Tomatoes, Eggplant and Mozzarella Recipe

2012/05/03 by Varga László



Ingredients (4-6 persons)

  • 1 kg smaller tomatoes
  • 1-2 teaspoons brown sugar
  • 4 tbsp extra-virgin olive oil
  • 2 medium eggplants
  • 500 g pasta, I used farfalle
  • 2-3 green garlic stalks
  • 100 g kalamata olives
  • a handful of fresh basil leaves
  • 300g mozzarella
  • 50g pecorino romano hard cheese (or you can use parmesan) freshly grated

 

Preparation method

  1. Preheat the oven to 140 C.
  2. Halve the tomatoes through their equator like the picture below.
  3. Place tomatoes in a glass baking dish with the cuts upside, sprinkle a little salt, pepper and sugar and drizzle some olive oil over them. Roast them for 75-90 minutes.
  4. Slice the eggplants crosswise, brush the slices’ sides with oil and place them  in another tray in a single layer.
  5. After the tomatoes roasting time mentioned above put also the eggplant in the oven and roast them together with the tomatoes for another 45 minutes.
  6. Cook the farfalle pasta in boiling salted water until al dente – it should remain undercooked because it cooks also in the oven.
  7. Chop the green garlic and mix in a bowl with 6 tablespoons olive oil. Add the well drained pasta and stir in gently.
  8. Remove the tomatoes and eggplants from the oven and turn up the oven to 180C.
  9. Add half of the pasta and garlic mixture on the bottom of an glass ovenproof dish.
  10. Scatter half the tomatoes over the pasta in the dish.
  11. Slice thinly the mozarella and add about a half of the slices on top of tomatoes then add the olives, shredded basil and some black pepper.
  12. Place the eggplant slices in a layer, then another layer of the remaining pasta and the final layer with the remaining tomatoes and mozzarella slices.
  13. Grate some hard cheese on top and bake for about 15 minutes, until the top is crusty.
  14. Serve hot with grated pecorino cheese.





10 Comments »

  1. Lyuba says:

    Oh that looks great! My hubby wouldn’t eat it because he is not a veggie eater (bad boy), but I would love it!

    • Gummadi says:

      Cook mussels with galirc and a bit of white wine.Make or buy pesto.Cook pasta of your choice.Add all together, and put parmesan cheese on it.Too simple ? Ok, here another one.Cook pasta of your taste.Peel tiger prawns and grill them short on high heat.Bake oyster mushrooms, also on high heat, till they are crispy.When pasta is ready, add prawns and mushrooms and add enough olive oil. Add, also enough, salt and pepper, and finally add a lot of fresh coriander leaves and some lime juice.

  2. Claudia says:

    This is a great recipe, I will try it for sure!

  3. David Head says:

    Italian food has to be a stand out favorite for me, there are so many different flavors and dished you can experiment with. Great post here thanks for sharing.

  4. nikolya says:

    Amazing recipe. Thank you. I’ll try to cook it surely!

    • Kaue says:

      Oh yum!! I’m such a chocoholicBTW I’m dnrppiog by to let you know I’ve nominated you for the Stylish Blogger award, because I think you are very stylish!! Drop by my blog today to meet’ me and have a squizz at the rules for accepting. Such fun Merry XmasxxxCate

  5. Yum! I love all the layers of veggies, pasta, and cheese here.

  6. David Head says:

    Great recipe here. My favorite type of food is by far Italian so i cannot wait to try out this recipe.

    outside catering

  7. Juan Pablo says:

    Wow! Great site, your recipes are awesome and you post many pictures of each part of the process. I particularly enjoyed this recipe, and I’m gonna try it (I’m a big fan of pasta). I run a healthy food site myself, so I want to share this Spanish recipe (with paprika, of course) with you.
    And again, this site is awesome. Hope some day my site will be as amazing as yours..
    Regards!

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