Eggplant pasta casserole
For a lunch meal, let's prepare an original casserole of pasta in eggplant with tomato sauce and bryndza.
Ingredients
| coarse pasta 200 g |
| sheep cheese 120 g |
| eggplants 0,5 kg |
| onions 60 g |
| leek 60 g |
| celery stalk 60 g |
| garlic 6 cloves |
| pelati tomatoes 400 g |
| butter 40 g |
| olive oil 120 ml |
| white dry wine 100 ml |
| TO TASTE: |
| salt |
| pepper |
| sugar |
| fennel |
Instructions
Step 1
Chop the whole onion, garlic and celery stalk and fry in a mixture of olive oil and butter. Pour in and evaporate the wine. Add the tomatoes, salt, pepper, sugar and fennel. Simmer the sauce for 10 minutes.
Step 2
Boil the pasta in salted water until half-cooked, mix with the tomato sauce and grated cheese.
Step 3
Slice the eggplants lengthwise, 5-6 mm thick. Fry in olive oil, blot with paper towel and overlap on the bottom and sides of a heatproof bowl so that the edges hang down. Place the filling inside and roll up the edges of the eggplant.
Step 4
Bake at 190 C for 20 minutes. Then turn the casserole out onto a parchment-lined baking tray and bake for another 10 minutes. Enjoy!
