Pasta bake with eggplant and fennel
* PLUS Cooking time: 15 minutes, Baking Time: 30 minutes
2 to 3
, peeled and cut into 1/2-in. cubes
, or 2 celery stalks, sliced
, or bouillon
, or 1 tsp dried basil
1 1/2 cups
, such as macaroni
, or crumbled feta
- 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)
- 11.3 g,
- 35.7 g,
- 6.4 g,
- 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.