Oven-Baked Pasta with Eggplant and Almonds
Short pasta with roasted eggplant, tomato sauce and almonds, topped with mozzarella and aged cheese and browned in the oven.
This version combines short pasta, roasted eggplant and tomato sauce in an oven dish. The ground almonds are mixed with the cheeses for the topping before baking.
Method
- 01
Roast the eggplant
Heat the oven to 220 °C. Put the eggplant on a baking tray, add half the olive oil and half the salt, and toss. Roast for 20–25 minutes, turning halfway through.
25 min - 02
Cook the pasta
Cook the pasta in plenty of water with the remaining salt, following the time on the package. Before draining, reserve 50 ml of the cooking water.
12 min - 03
Make the tomato sauce
Heat the remaining oil in a pan over medium heat and add the garlic. Cook for 1–2 minutes without letting it brown too much. Add the sun-dried tomatoes and cook for 1 minute. Stir in the passata, reserved cooking water, sugar and oregano. Cover and cook for 5–7 minutes, stirring occasionally.
10 min - 04
Assemble and brown
Mix the drained pasta with the sauce. Transfer half to an oven dish, arrange the roasted eggplant on top and cover with the remaining pasta. Mix the ground almonds with the mozzarella and grated cheese, scatter over the top, and brown on the upper oven rack for 6–7 minutes.
7 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.