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Baked Pasta with Tomatoes, Eggplant and Mozzarella Recipe

2012/05/03 by Varga László

[translations]
[translate lang=english]

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.

[/translate]
[translate lang=magyar]

Sült tészta paradicsommal, padlizsánnal és mozzarellával – Recept

Hozzávalók (4-6 főre)

  • 1 kg kisebb paradicsom
  • 1-2 teáskanál barna cukor
  • 4 evőkanál extra szűz olívaolaj
  • 2 közepes padlizsán
  • 500 g tészta, én használtam farfallet
  • 2-3 szár zöld fokhagyma
  • 100 g Kalamata olívabogyó
  • 1 marék friss bazsalikom
  • 300g mozzarella
  • 50g pecorino romano kemény sajt (vagy használhatunk parmezán) frissen reszelt

 

Elkészítési módszer:

  1. Melegítjük a sütőt 140 fokra
  2. Félbe vágjuk a paradicsomokat az egyenlítőiken keresztül ahogy az alábbi képen látható.
  3. Helyezzük a paradicsomokat egy Jéna sütőedénybe a vágásokkal felfelé, szórjuk meg őket egy kevés sóval, borsóval és cukorral, és egy kis olívaolajat csepegtessünk rájuk. Süssük 75-90 percig.
  4. Szeleteljük fel a padlizsánt kerekekké, a szeleteket kenjük meg olajjal és helyezzük el őket egy tálcában egy rétegben.
  5. Miután eltelt a fent említett paradicsom sütési idő tegyük a padlizsánt is a sütőben, és süssük őket együtt a paradicsommal további 45 percig.
  6. Főzzük a farfalle tésztát forrásban lévő sós vízben al dente-ig – meg kell maradnia félig főve, mert a sütőbe készül a főzésük.
  7. Aprítsuk fel a zöld fokhagymát, és keverjük össze egy tálban 6 evőkanál olívaolajjal. Adjuk hozzá a jól lecsepegtetett tésztát, és keverjük össze óvatosan.
  8. Vegyük ki a paradicsomot és a padlizsánt a sütőből, és forrósítsuk fel a sütőt 180 fokra.
  9. Helyezzük a tészta és fokhagyma keverék felét a Jéna tál alján.
  10. Szórjuk félit a paradicsomoknak az tálban levő tészta fölé.
  11. Szeleteljük vékonyra a mozarellát, és tegyük félit a szeleteknek a paradicsomok tetejükre majd hozzáadjuk a olajbogyókat, aprított bazsalikomot és némi fekete borst.
  12. Helyezzük a padlizsán szeleteket egy rétegben, majd egy másik rétegben a maradék tésztát, és egy utolsó réteget a maradék paradicsom és mozzarella szeletekkel.
  13. Reszeljük egy pici kemény sajtot a tetejére, és süssük a sütőben 15 percig, amíg a teteje ropogós.
  14. Melegen tálaljuk, reszelt pecorino sajttal.

[/translate]
[translate lang=romana]

Paste la cuptor cu roșii, vinete si mozzarella – Rețeta

Ingrediente (4-6 persoane)

  • 1 kg roșii mai mici
  • 1-2 lingurițe de zahăr brun
  • 4 linguri ulei de măsline extra-virgin
  • 2 vinete medii
  • 500 g de paste, am folosit farfalle
  • 2-3 bucăți de usturoi verde
  • 100 g măsline Kalamata
  • un pumn de frunze proaspete de busuioc
  • 300g mozzarella
  • 50g Pecorino Romano brânza tare (sau puteți folosi parmezan) proaspăt ras

Metoda de preparare:

  1. Încălziți cuptorul la 140 C.
  2. Tăiați în 2 jumătăți roșiile la mijlocul lor, ca în imaginea de mai jos.
  3. Așezați roșiile într-un vas de copt de sticla cu tăieturile în sus, presarăți peste un pic de sare, piper şi zahăr şi stropiți cu ulei de măsline. Prăjiți-le în cuptor timp de 75-90 minute.
  4. Feliați vinetele transversal, ungeți feliile cu ulei şi așezați-le într-o altă tavă într-un singur strat.
  5. După timpul de coacere al roșiilor menționat mai sus, adaugați şi vinete în cuptor şi coaceți împreună cu roșiile pentru încă 45 de minute.
  6. Fierbeți pastele FARFALLE în apă clocotită cu sare până când se fac al dente – ar trebui să rămână puțin nefierte deoarece ele mai fierb în cuptor.
  7. Tocați usturoiul verde şi amestecați-l într-un castron cu 6 linguri de ulei de măsline. Adaugați pastele bine scurse şi amestecați-le ușor.
  8. Scoateți roșiile şi vinetele din cuptor şi încălziți cuptorul la 180C.
  9. Adaugați jumătate din amestecul de paste şi usturoi pe fundul unui vas de sticlă de Jena.
  10. Împrăștiați jumătate din roșiile peste pastele din vas.
  11. Feliați subțire mozarella şi Adaugați aproximativ o jumătate din felii deasupra roșiilor apoi adaugați măslinele, busuiocul tocat şi ceva piper negru.
  12. Așezați feliile de vinete într-un strat, apoi un alt strat din pastele rămase şi stratul final cu roșiile şi feliile de mozzarella rămase.
  13. Răzuiți niște cașcaval deasupra şi coaceți timp de aproximativ 15 minute, până când la suprafața devine crocanta.
  14. Serviți cât e încă fierbinte, cu brânză Pecorino rasă.

[/translate]


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.

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  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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