Pasta and eggplant bake

Serves 4

Ingredients:

2 eggplants, halved lengthwise and cut into ¼-inch slices

2 tbsp olive oil, or as needed

1 onion, finely chopped

2 garlic cloves, finely chopped

pinch of dried oregano

pinch of sweet paprika

1 x 28oz (750g) can ground tomatoes or tomato puree

about 8oz (225g) cold leftover cooked pasta, such as penne or farfalle

½ cup (125g) grated Parmesan cheese

sea salt and freshly ground black pepper

Method:

1 Place the eggplant slices in a colander and sprinkle well with salt. Cover with a plate, then place a heavy weight on top for 10 minutes to extract the bitter juices. Use your hands to squeeze out excess moisture.

2 Meanwhile, preheat the oven to 400°F (200°C). Heat 1 tbsp of the oil in a large heavy saucepan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes or until soft. Stir in the garlic, oregano, and paprika; then stir in the tomatoes. Bring to a boil, reduce the heat slightly, and simmer gently for about 15 minutes. Season to taste with salt and pepper.

3 While the sauce is cooking, heat 2 tbsp of olive oil in a large frying pan over medium heat. Working in batches, cook the eggplant slices for 3 minutes on each side until golden, adding more oil to the pan as needed. Drain on paper towels.

4 Line the bottom of a baking dish with eggplant slices, overlapping slightly. Cover with some of the tomato sauce, then add a layer of pasta. Repeat the layers, ending with a final layer of tomato sauce. Top with the cheese, and bake for 20 minutes or until bubbly and golden. Serve with a crisp green salad tossed with a light vinaigrette.

Pasta and eggplant bake