Pasta & Vegetable Gratin

Now that the new year is here, I think a spot of non-meat all-veggie dish is all we need after 2 weeks of non-stop rich meaty food. *sigh* I wish I could wave a magic a wand to sweep away all the extra pounds I put on. So this simple pasta dish - I personally call it ratatouille with pasta - is very much welcome and a good deviation from meat dishes we've been having in the past holiday season. The veggies and the pasta can be prepared in advanced and then mixed and put together just before putting in the oven. This was adapted from the Good Housekeeping magazine of August 1995.




Pasta & Vegetable Gratin

350 g  aubergine - roughly chopped
2 small courgettes - sliced thinly
1 onion - chopped
1 garlic clove - minced
2 Tbsp olive oil
2 tsp paprika
2 tsp tomato paste
400 g  can chopped tomatoes
1/4 cup water
1 tsp sugar
salt and pepper to taste
250 g  rigatoni or penne pasta
1 Tbsp pesto
150 g  [1 1/2 cups] mature cheddar or Gruyere cheese
2-3 Tbsp freshly grated parmesan cheese

1. Heat the olive oil in a saucepan. Fry the onion and garlic until soft.
2. Add paprika and tomato paste, stir and cook for 1 minute.
3. Add the aubergine and cook for 2 minutes.
4. Add the tomatoes, sugar and water. Bring to boil then lower heat and simmer under cover for about 15 mins.
5. Add the sliced courgette and cook for about 5 mins or until vegetables are done. Season with salt and pepper.
6. Cook pasta according to packet instructions, drain and toss with the pesto sauce.
7. Toss pasta in the vegetable sauce and transfer to a baking dish.
8. Sprinkle cheeses on top.
9. Bake at 200°C/fan 180°C/400°F for 20 minutes or until cheese on top in melted and golden brown.