| Prep: 20 mins | Cook: 50 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 548 | 28g | 10g | 55g |
| sugars | fibre | protein | salt |
| 10g | 8g | 20g | 0.66g |
Why I Love New Zealand Eggplant and Tomato Pasta Bake
Right here on the heated stones of my homemade brick oven, I’m bringing a bit of down-under flavor to the heartland with this delicious New Zealand inspired Eggplant and Tomato Pasta Bake. Growing up in Montana instilled in me a love of hearty, wholesome dishes, but I’ve always had a panache for incorporating exotic flavors. This recipe is a magnificent fusion of the ranch-style ingredients like ripe tomatoes, onions and cheese, and the surprising addition of eggplant that’s traditionally associated with foreign dishes.
Finding Inspiration Outside the Ranch
The idea to fuse ranch-style cooking with New Zealand’s tip-top cuisine wasn’t mine alone. I was inspired by Chef Mary DeWalt, a culinary guru who has mastered the art of pairing unexpected ingredients to create surprising and delightful comfort food.
The Elements of the Eggplant and Tomato Pasta Bake
This dish is hearty, rich, and oh-so-satisfying. The star of the dish, the humble eggplant, brings a silky texture and a distinct yet delicate flavor that’s beautifully elevated by ripe tomatoes and a seasoning blend of onions, garlic, basil, oregano, salt and black pepper. Drizzled generously with olive oil before it hits the oven, the eggplant caramelizes slightly, adding a hint of sweetness that complements the tartness of tomatoes and marinara beautifully.
A Dish that Satisfies
The pasta, cooked to al dente perfection, adds a wonderful bite to this dish, making the Eggplant and Tomato Pasta Bake a meal in itself. But here comes the pièce de résistance – a generous topping of golden, crispy melted cheddar and parmesan cheese that forms a glorious crust. The sharp flavor of the cheeses cuts through the robustness of the eggplant and tomatoes, beautifully marrying all the fantastic flavors together.
Living in Montana, we are about keeping food simple, hearty and satisfying. With this recipe, I’ve managed to stay true to that ethos while also achieving a bit of New Zealand flavor flair. Even on a cold, windy Montana night, this dish offers a comforting, belly-warming experience that’s second to none.
What You’ll Need
- 2 large eggplants
- 3 cups of ripe tomatoes
- 1 medium onion
- 2 cloves of garlic
- 1/2 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 16 ounces of pasta
- 1.5 cups of grated cheddar cheese
- 1/2 cup of grated parmesan cheese
- 1.5 cups of marinara sauce
Method
Step One
Begin by preheating the oven to 400 degrees Fahrenheit. Then slice the eggplants into thin rounds. Arrange these slices in a single layer on a baking sheet and brush them generously with olive oil on both sides. Season them with 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper. Bake the eggplant slices for 20-25 minutes, until they are soft and slightly golden. Remove them from the oven and set them aside.
Step Two
While the eggplant is cooking, cut the tomatoes into small chunks and finely chop the onion and garlic. Heat the remaining olive oil in a large saucepan over medium heat. Add the onion and cook for 5-7 minutes, until it becomes translucent. Next, add the garlic and cook for an additional minute until it becomes fragrant.
Step Three
Add the chopped tomatoes, dried basil, and oregano to the pan. Season with the remaining salt and pepper. Stir everything together and let it simmer for about 20 minutes, until the tomatoes have broken down into a chunky sauce.
Step Four
While the tomato sauce is simmering, cook the pasta according to the directions on the package. Drain the pasta well and return it to the pot. Pour in the marinara sauce and give everything a good stir to evenly coat the pasta.
Step Five
Once the tomato sauce and pasta are ready, it’s time to assemble the bake. Start with a layer of pasta at the bottom of a baking dish. Next, add a layer of tomato sauce, followed by a layer of eggplant slices. Sprinkle a generous amount of cheddar and parmesan cheese on top. Repeat these layers until all of the ingredients have been used, finishing with a final layer of cheeses.
Step Six
Place the baking dish into the oven and cook the pasta bake for about 20 minutes, until the cheeses have melted and are beginning to bubble. Remove the bake from the oven and let it sit for a few minutes before serving. Enjoy your delicious Eggplant and Tomato Pasta Bake!
