Pasta casserole with eggplant, zucchini and tomatoes
4 servings
40 minutes
Pasta casserole with eggplants, zucchini, and tomatoes is a refined dish of French cuisine that embodies Mediterranean flavor. It emerged from the French love for casseroles that combine simplicity and elegance. Tender pasta infused with the aroma of vegetables, nutmeg, and red wine creates a rich yet balanced taste. Eggplants provide a velvety texture, zucchini adds freshness, and tomatoes give a slight tanginess. Baked under a layer of melted cheese, this dish becomes a true gastronomic delight. Perfect for family dinners or cozy evenings with a glass of wine. The casserole is versatile – it can be served as a standalone dish or alongside a green salad. The taste of France at your home!
1
Boil the pasta al dente.
- Pasta: 400 g
2
Chop the onion and garlic.
- Onion: 2 pieces
- Garlic: 2 cloves
3
Peel, wash, and finely chop the eggplants and zucchini.
- Eggplant: 300 g
- Courgette: 300 g
4
Peel the tomatoes, remove the seeds, and cut them into cubes.
- Tomatoes: 350 g
5
Sauté onion and garlic in vegetable oil. Add eggplant and zucchini. Fry for about 5 minutes.
- Onion: 2 pieces
- Garlic: 2 cloves
- Olive oil: 4 tablespoons
- Eggplant: 300 g
- Courgette: 300 g
6
Add tomatoes and spices here. Pour in the wine. Simmer the vegetables until soft.
- Tomatoes: 350 g
- Salt: to taste
- Nutmeg: to taste
- Red wine: 125 ml
7
Preheat the oven to 200°C.
8
Mix the pasta with vegetables and transfer to a greased dish. Grate the cheese and sprinkle it over the pasta.
- Pasta: 400 g
- Olive oil: 4 tablespoons
- Cheese: 100 g
9
Put in the oven for 20-25 minutes.
