This is the second of the dishes where I think they have similar recipes/attributes – last week it was the baked orzo with mozzarella. Both baked small pasta dishes with aubergine and use tomato paste to make the sauce.
This recipe has come from my mum, and has been adjusted to be vegetarian (the original one I think contained lamb) and I’ve added to it over the years. I also have a memory my mum served this to my grandpa who was very skeptical about pasta, having not grown up with it like we did, and liked it! Perhaps because it used mini pasta and not penne, for example. The recipe isn’t online so I’ll include it below.
You can add whatever you like to it – maybe some olives, add feta like I did, or put in halloumi. Maybe add fresh oregano or mozzarella. But here it is…
And here’s the recipe:
4oz (100g) small pasta, 1 aubergine (chopped), 1 courgette (chopped), 1 onion (diced), garlic (crushed), 1 tbsp tomato puree, 3/4 pint boiling water, lemon juice, 1 tbsp cumin, 1 tsp coriander, 1 tsp thyme, 1 tsp oregano, some grated parmesan.
Method: Fry onion til soft, and add the garlic for few mins. Add the aubergine and courgette and toss for a few minutes. Add the tomato puree and cook off for a few mins to remove bitter taste (this is what Simon Rimmer always says on Sunday Brunch!), then add the boiling water (with stock if you fancy), lemon juice, spices, s&p, and the pasta.
Bring to boil for 5 mins and then put in an ovenproof dish. Sprinkle over parmesan and cover with foil. Bake at 180C for 30 mins.
I took the foil off for the last 5 mins to get a little brown on the top. I also don’t know the quantities for the lemon juice, but maybe its the juice of half a lemon?
Takes about 1 hour in all and serves 2-3 people, depending on how much additional veg/cheese you’ve added.