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Maggie Beer

Pumpkin & Eggplant Pasta Bake with Sugo

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Step 1: Pre heat a fan forced oven to 220C.

Step 2: Place a large pot of salted water over a high heat and once it has come to the boil, add the pasta and cook for 10 to 12 minutess or until al dente. Strain and then spread out onto a tray, drizzle with ¼ cup of the Extra Virgin Olive Oil and allow to cool.

Step 3: Place the sliced pumpkin evenly onto a lined baking tray, (21cm long x 17cm wide and 6cm deep) coat with ¼ cup of the Extra Virgin Olive Oil and sprinkle with a good pinch of sea salt. Place into the oven a bake for 10 minutes, then drizzle over the Verjuice and sprinkle over the rosemary. Bake for a further 5 minutes or until cooked through and a little bit caramelised (this timing will depend on your oven). Remove and set aside.

Step 4: Reduce the oven to 180C. Place a large non-stick frying pan over a medium high heat. Add ¼ cup of the Extra Virgin Olive Oil and once hot, add half the amount of eggplant and fry on each side for approximately 3 to 4 minutes or until golden brown. Remove and place onto kitchen towel and then repeat with the remaining olive oil & eggplant.

Step 5: To compile the pasta bake, line a loaf tin with baking paper. Place 3 tablespoons of the sugo on the base and spread out, then a layer of the cooked pasta, then ¾ cup of the sugo, half the amount of pumpkin & eggplant, then repeat this process until all ingredients are used.

Step 6: Sprinkle with the parmesan, then cover with foil and place into the oven and bake for 15 minutes. Remove the foil and bake for a further 15 to 20 mins or until the parmesan is golden brown.

Step 7: Remove from the oven and allow to sit for 10 mins before serving and sprinkle with freshly chopped parsley.

Ingredients

  1. 500g butternut pumpkin peeled and sliced in 1 cm slices
  2. To season sea salt
  3. 50ml 3 tbspn Verjuice
  4. 2 tbsp rosemary chopped
  5. 250g eggplant sliced 1 cm crossways
  6. 1/2 cup parmesan
  7. 1/4 cup flat leaf parsley roughly chopped

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