Pumpkin & Eggplant Pasta Bake with Sugo

Pre heat a fan forced oven to 220C.

Place a large pot of salted water over a high heat and once it has come to the boil, add the pasta and cook for 10 to 12 minutess or until al dente. Strain and then spread out onto a tray, drizzle with ¼ cup of the Extra Virgin Olive Oil and allow to cool.

Place the sliced pumpkin evenly onto a lined baking tray, (21cm long x 17cm wide and 6cm deep) coat with ¼ cup of the Extra Virgin Olive Oil and sprinkle with a good pinch of sea salt. Place into the oven a bake for 10 minutes, then drizzle over the Verjuice and sprinkle over the rosemary. Bake for a further 5 minutes or until cooked through and a little bit caramelised (this timing will depend on your oven). Remove and set aside.

Reduce the oven to 180C. Place a large non-stick frying pan over a medium high heat. Add ¼ cup of the Extra Virgin Olive Oil and once hot, add half the amount of eggplant and fry on each side for approximately 3 to 4 minutes or until golden brown. Remove and place onto kitchen towel and then repeat with the remaining olive oil & eggplant.

To compile the pasta bake, line a loaf tin with baking paper. Place 3 tablespoons of the sugo on the base and spread out, then a layer of the cooked pasta, then ¾ cup of the sugo, half the amount of pumpkin & eggplant, then repeat this process until all ingredients are used.

Sprinkle with the parmesan, then cover with foil and place into the oven and bake for 15 minutes. Remove the foil and bake for a further 15 to 20 mins or until the parmesan is golden brown.

Remove from the oven and allow to sit for 10 mins before serving and sprinkle with freshly chopped parsley.

Maggie Beer
Cooking Hampers

Delivered Australia-wide

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