Aubergine Parmigiana Pasta Bake

• Eggplant(2)
• Penne(400 g)
• Onion(1)
• Garlic(4 cloves)
• Olive oil(4 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Vegetable Stock(200 ml)
• Oregano(2 tsp)
• Chili flakes(½ tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Ricotta(250 g)
• Parmesan(100 g)
• Mozzarella(250 g)
• Fresh basil(15 g)optional

Method

1. 1

   Heat the oven to 200°C. Cut {Aubergine} into bite-size pieces, finely chop {Onion}, and slice {Garlic}.

   ~8 min

2. 2

   Bring a large pot of water to the boil. Cook {Penne} for 2 minutes less than the pack says so it stays very al dente, then drain.

   ~10 min

3. 3

   Meanwhile, heat {Olive oil} in a large deep pan. Add {Aubergine}, {Onion}, {Salt}, and {Black pepper}, then cook until the aubergine is softened and golden in spots. Stir in {Garlic}, {Tomato paste}, {Dried Oregano}, and {Chili flakes} for the last minute.

   ~12 min

4. 4

   Pour in {Canned tomatoes} and {Vegetable Stock}. Simmer until thickened and the aubergine is very tender. Stir in half the {Parmesan}.

   ~10 min

5. 5

   In a bowl, mix {Ricotta} with the remaining {Parmesan}. Fold the drained {Penne} into the sauce, then dollop in the ricotta mixture and gently stir just enough to leave creamy pockets. Transfer to a baking dish and scatter over {Mozzarella}.

   ~10 min

6. 6

   Bake until the cheese is melted, bubbling, and golden on top. Finish with {Fresh basil} if using, then serve hot.

   ~10 min