John Myers
Ingredients for 2 servings:
- 1 eggplant(s)
- ½ onion(s)
- oregano
- 1 cup of sour cream, approx. 200 g
- 400 g Arrabbiata tomato sauce
- 250 g pasta
- 250 g mozzarella or Gouda
- Oil e.g. germ oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
vegetarian
Dice the eggplant and onion. Add the eggplant to the pan with a little oil and fry until lightly brown. Eggplant absorbs a lot of oil. Then add the onion and let it become translucent. Add the tomato sauce and sour cream and season generously with oregano. Bring salted water to a boil in a pot. Add the pasta and taste after just a few minutes. When the pasta is just a little bit hard but still far from done, it’s perfect for the pasta bake. This way the pasta doesn’t become too soft and mushy after baking. Add the pasta and sauce to a baking dish and mix well. Slice the cheese and place it on top of the bake. Place the bake in the oven and bake at 200°C (top/bottom heat) for about 20 minutes. When the cheese is nicely browned and crispy on top, the bake is ready. Enjoy!
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