Prep 15 mins
Cook 50 mins
I like to serve this with some steamed vegetables.
- 100 g noodles
- 1 eggplant, chopped
- 1⁄2 large onion
- 1 garlic clove
- 1 large tomatoes, chopped
- 2 tablespoons tomato paste
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon cayenne pepper
- Preheat the oven to 350F/180C/gas mark 4.
- Cook the noodles in boiling water until tender. Drain.
- Fry the onion and garlic until just soft then add the eggplant and tomato. Cook for another couple of minutes.
- Add the tomato paste and a little water. Add the spices.
- Simmer gently until it makes a thick sauce; about 15/20 minutes.
- Mix the sauce and the noodles in a casserole dish and bake in the oven for about 30 minutes.
We really enjoyed this vegetarian casserole. I made a few changes to double the servings! I used a whole package of noodles (12 oz) and also added 2 zucchini (sliced) and 1 red bell pepper - plus doubled most of the other ingredients (except I only used one eggplant and half an onion). I also sprinkled some leftover shredded cheese over the top. Delish! I assembled the casserole and put it in the fridge - baking it when I got home for a very easy dinner that was enjoyed by all. By the time I was finished this was probably enough for 6-8 people though! Thanks for sharing this keeper which we will be having often.
A very unusual and comforting dish thanks Kitzy! I doubled up on the quantities, to make this meal stretch twice - and I also added half a courgette, because I had one in the fridge! I chopped my aubergine and left a few slices for the top......the seasonings were intriguing and very tasty. This is a recipe which I shall make again; it's a great vegetarian dish that uses simple ingredients that I nearly always have on hand. Made for PRMR - delicious! FT:-)
Honestly, I wasn't sure this was going to work as I never thought of adding cinnamon and nutmeg to pasta - but I'll be darned, it does! It was such a creative and different (delicious) variation on the standard italian pasta concept. The cinnamon and nutmeg give it such a nice exotically enticing aroma and flavor as well. Also, it's just so easy to make, it's great! My version used linguine (but I think I will use some kind of short pasta like rigatoni next time), plus I added some bell peppers and a bunch more tomatoes.