BAKED PASTA WITH AUBERGINES

Preparation Method :

• Peel and slice the aubergines into 5 mm thick rounds.
• Put the slices in a colander, sprinkle with salt and leave them to drain for atleast an hour. Pat them dry with absorbent paper.
• Heat oil in a large frying- pan and fry the aubergines in a single layer until golden, then put them on a dish lined with absorbent paper to drain.
• Puree the canned tomatoes with their juices in a blender or pass through a food mill. Transfer to a small saucepan.
• Add the olive oil, garlic, salt and pepper and cook for 10 - 12 minutes over medium heat.
• Heat the oven to 200° C/400° F/gas 6.
• Cook the pasta in rapidly boiling salted water for 10 - 12 minutes or until al dente - firm yet tender to the bite.
• Meanwhile butter an ovenproof dish and sprinkle with half of the breadcrumbs and cover with half the aubergine slices.
• Drain the pasta and toss with the butter and tomato sauce.
• Pour half of the pasta into the dish and cover it with half the Mozzarella slices.
• Add half the oregano and a little black pepper and repeat the layers.
• Cover with the remaining pasta and sprinkle with the Parmesan and the rest of the breadcrumbs.
• Dot the top of the pasta with a little butter and bake for 10 - 12 minutes.
• Remove from the oven and let the dish stand for 10 minutes before serving.