Pasta bake with eggplant and fennel

4

PREP TIME

20 min

Makes

4 to 6 servings

* PLUS Cooking time: 15 minutes, Baking Time: 30 minutes
Pasta bake with eggplant and fennel

© Royalty-Free/Masterfile


Ingredients

  • 2 to 3 hot Italian sausages
  • 1 tsp vegetable oil
  • 1 onion , chopped
  • 4 garlic cloves , minced
  • 1 small eggplant , peeled and cut into 1/2-in. cubes
  • 1 tbsp granulated sugar
  • 1 small fennel bulb , or 2 celery stalks, sliced
  • 1 red bell pepper , chopped
  • 796-mL can diced tomatoes
  • 1 cup chicken broth , or bouillon
  • 1/4 cup chopped fresh basil , or 1 tsp dried basil
  • 1 tsp hot-red-chili-flakes , optional
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1 1/2 cups small uncooked pasta , such as macaroni
  • 1/2 cup grated parmesan , or crumbled feta

Instructions

  • Preheat oven to 350F (180C). Remove sausages from casings and crumble. Heat oil in a large oven-safe saucepan or pot. Add sausages, onion and garlic and sauté, stirring often, over medium heat for 10 minutes. Stir in eggplant. Sprinkle with sugar. Stir often for 5 minutes. Add fennel, red pepper, tomatoes, including juice, chicken broth and seasonings. Bring to a boil over high heat. Stir in pasta.
  • Bake, covered, in 350F (180C) oven for 15 minutes. Stir. Continue baking until pasta is cooked, 15 to 20 more minutes. Stir in cheese. Add more basil, if needed.

Nutrition (per serving)

  • Calories
  • 238,
  • Protein
  • 11.3 g,
  • Carbohydrates
  • 35.7 g,
  • Fat
  • 6.4 g,
  • Fibre
  • 6.1 g,

The flavours meld well in this hearty yet very sophisticated-tasting casserole. It’s a truly scrumptious way to get your veggies and vitamin C.