Eggplant & Courgette Al Forno
with casarecce, tomato & basil
Casarecce is derived from the Italian word casereccio, which means homemade. Casarecce gets its shape from rolling the fresh pasta around a small stick.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Eggplant
1 piece
Tomato
1 piece
Garlic
100 g
Passata
50 g
Grated aged Gouda
(Contains Milk)
90 g
Casarecce
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
2.5 g
Fresh basil
⅓ sachet(s)
Sicilian-style herb mix
¼ piece
Courgette
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Cut the eggplant and courgette lengthways into slices of 0.5cm thickness. Slice the tomato and crush or mince the garlic.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant and courgette for 4 - 5 minutes per side (see Tip). Season to taste with salt and pepper.
Tip: if preferred, you can also grill the vegetables instead of frying them.
In a bowl, combine the passata and garlic with the balsamic vinegar, sugar and Sicilian spices. Season to taste with salt and pepper.
Pour a layer of the sauce into an oven dish, then top with a layer of eggplant, followed by a layer of sliced tomato and then a layer of courgette. Repeat this process and finish with a layer of sauce. Scatter over the grated cheese and then bake in the oven for 20 - 25 minutes.
In the meantime, boil plenty of water in a pot or saucepan and cook the casarecce for 10 - 12 minutes, covered. Drain, then drizzle with extra virgin olive oil as preferred and mix well. Chop the basil into thin ribbons.
Serve the casarecce on plates and top with the vegetables al forno. Garnish with the basil.
Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones. In total, this recipe contains more than 300g of vegetables per portion.