Baked vegetarian eggplant and olive pasta casserole

This italian inspired recipe will be converting meat lovers to vegetarians! Oven baked vegetarian dish with olives, sun dried tomatoes and with healthy, fiber-rich whole wheat pasta is great for a romantic dinner or a family get-together.

Baked Eggplant pasta mozarella caserolle

For two people/ 4 servings:

-300 grams of whole wheat farfalle (bow-tie) pasta

-60 grams of black olives

-60 grams of green olives

-2 table spoons of tomato paste

-1 small eggplant

-3-4 shallots

-2 carrots

-3 cloves of garlic

-5 table spoons of olive oil

-200 grams of mozarella grated cheese

-3,5 table spoons sundried tomatoes in oil

-salt and dried chilli in pieces (according to the taste)

Boil the pasta for the required ammount of time, as its stated on a package. Drain, flush with cold water for a few seconds and set aside. In the mean time, chop the shallots in small pieces,  grate the carrots, cut the eggplant in small squares and set aside in different containers. Heat up a casserole pot (best with a non sticky surface) and fry the onions with olive oil, untill they become golden. Add carrots, fry another two minutes. Add eggplant to the pot, stir and add seasonings. Add sundried tomatos and tomato paste, mince the garlic and cook for another five minutes. Add olives and cook for another minute.

Once the sauce is done, add the pasta to casserole and cook for another three minutes, stirring the pasta often. Finally, put the pasta into a baking dish, cover with a thick layer of grated cheese and preheat the oven to 180 degrees celcius. Bake for 25 minutes.


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