Aubergine Pasta Bake

Made with Tomato and Basil sauce from Meru Herbs in Kenya

Ingredients:
  • 1 jar Meru Tomato & Basil Sauce
  • Rainbow Pepper
  • 1 large aubergine
  • 1 onion, chopped
  • 3 tablespoons FT olive oil
  • 1 mozzarella (or vegan alternative)
  • 10 pitted black olives
  • 40g piece parmesan (or vegan alternative)
  • Fair Trade Penne Pasta 

Method:
  1. Heat the oven to 220C/gas 7. 
  2. Slice the aubergine in 10-12 rounds approx 1.5cm thick. Immerse in a bowl of water with 2                tablespoons dissolved salt. Leave for 30 min. 
  3. Rinse, pat dry, place on an oiled, shallow roasting tin and drizzle over with olive oil. Roast for 15 min, turn and cook for a further 10-15 min until buttery soft. 
  4. Meanwhile, chop the onion and place in a medium, lidded pan gently cook in the remaining olive oil.  Add the tomato and basil sauce and allow to bubble for a few minutes. Season to taste with the pepper and garden herbs.  
  5. In a shallow dish make a layer of aubergine, top with the sauce and cover with most of the chunkily sliced mozzarella and a scattering of halved olives. Cover with aubergine and more mozzarella.  Dredge with parmesan. 
  6. Bake for 15 min until the parmesan is golden and crusty, and everything else is oozing.
  7. Serve with Fair Trade pasta, cooked as per the packet.

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