225 gm Savorit Short Macaroni
4 tbsp olive oil, plus extra for brushing
2 aubergines (eggplants)
1 large onion, chopped
2 garlic cloves, crushed
400 gm chopped tomatoes
2 tsp dried oregano
60 gm mozzarella cheese, thinly sliced
1/3 cup freshly grated Parmesan cheese
2 tbsp dry breadcrumbs
salt and pepper
salad leaves (greens), to serve
Cooking time: 30 min
- Bring a pan of salted water to the boil. Add the pasta and 1 tbsp of the olive oil and cook until tender. Drain, return to the pan, cover and keep warm.
Cut the aubergines (eggplants) in half lengthways and score around the inside, being careful not to pierce the shells. Scoop out the flesh then brush the insides of the shells with oil. Chop the flesh and set aside.
Fry the onion in the remaining oil until translucent. Add the garlic and fry for 1 minute. Stir in the chopped aubergine (eggplant) and fry for 5 minutes. Add the tomatoes, oregano and seasoning. Bring to the boil and simmer for 10 minutes. Remove from the heat and stir in the pasta.
Brush a baking (cookie) sheet with oil and arrange the aubergine (eggplant) shells in a single layer. Divide half the tomato and pasta mixture between them. Sprinkle over the mozzarella, then pile the remaining tomato and pasta mixture on top. Mix the Parmesan cheese and breadcrumbs and sprinkle over the top.
- Bake in a preheated oven at 200°C/400°C/ Gas 6 for 25 minutes, until golden brown. Serve with salad leaves (greens).