Baked Noodles and Eggplant

READY IN: 1hr 5mins
Recipe by Kitzy

I like to serve this with some steamed vegetables.

Top Review by ellie_

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350F/180C/gas mark 4.
  2. Cook the noodles in boiling water until tender. Drain.
  3. Fry the onion and garlic until just soft then add the eggplant and tomato. Cook for another couple of minutes.
  4. Add the tomato paste and a little water. Add the spices.
  5. Simmer gently until it makes a thick sauce; about 15/20 minutes.
  6. Mix the sauce and the noodles in a casserole dish and bake in the oven for about 30 minutes.

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