Grilled Eggplant Baked Penne

Suitable for Vegetarians. Omit mozzarella for vegan version. Serves 2.

Ingredients:

• 250g dried penne pasta, 
• 1 large eggplant, cut lengthways into thin slices, 
• 1 white onion, finely diced, 
• 4-6 cloves of garlic, 
• 1 can chopped tomatoes, 
• 2 tbsp tomato puree, 
• 100ml water, 
• 60ml white wine, 
• juice of half a lemon, 
• 6-8 cherry tomatoes, cut in half, 
• 3 tbsp balsamic vinegar, 
• 1 fresh mozzarella ball, 
• 1 tbsp dreid oregano, 
• 2 tsp dried thyme, 
• 0.5 tsp chilli flakes, 
• 0.25 cup fresh parsley leaves, finely chopped, 
• 5-6 basil leaves for garnish.

Method:

• Preheat oven to 180 C
• First, salt the eggplant. Salting eggplant before cooking it releases a lot of the moisture and makes for a much nicer texture once cooked. Place the eggplant slices on a cooling rack and sprinkle each side liberally with salt. Set aside for 30 minutes while you prepare the sauce.
• Place a large saucepan over medium high heat with 2 tbsp of olive oil. Add the onion and cook for 3-4 minutes or until soft and translucent. Add the garlic and cook for 2-3 minutes or until fragrant.
• Add the tomato puree along with the dried oregano, dried thyme, and chilli flakes, and mix to form a paste. Cook for 2 minutes or until a few light brown patches of fond form on the bottom of your pan.
• Add the white wine and scrape the bottom of the pan to deglaze. Add the chopped tomatoes and water and mix to combine. Let simmer for 30 minutes or until the sauce thickens to your desired consistency. You want to let the sauce reduce until there is no excess liquid pooling above the other ingredients.
• Once the sauce is ready, add lemon juice and chopped parsley and season to taste with salt and pepper. Set aside.
• Meanwhile, a lot of moisture should have been pulled to the surface of the eggplant slices. Pat dry with a paper towel. Drizzle the eggplants with olive oil and brush with your fingers to ensure an even coating.
• Place a skillet or griddle pan over high heat. Once very hot, place the eggplant slices cut-side down onto the pan. Sear for 2-3 minutes on each side or until some dark grill marks begin to form. Remove from the heat and set aside. If you have a smaller pan, try grilling the slices in batches since you want to avoid crowding on the cooking surface.
• Cook the pasta in heavily seasoned water until al dente. Drain the pasta and mix it with three quarters of the sauce.
• Add the saucy pasta to a large casserole pan or baking dish. Lay the grilled eggplant slices on top of the pasta. Spread the reserved sauce on top of the eggplant to prevent it from drying out. Tear up the mozzarella ball and evenly dot some cheese pieces on top.
• In a small bowl, toss the chopped cherry tomatoes in the balsamic vinegar. Place them cut side up on top of the casserole.
• Place the dish in the centre of the oven and bake at 180 C for 30 minutes or until the cheese has melted and begun to crisp and the cherry tomatoes have roasted slightly.
• Let cool for 5 minutes. Drizzle with a little olive oil and garnish with fresh basil leaves. Serve while hot.