Eggplant Tomato Pasta Bake

A more interesting (and vegan) version of the mostaccioli I remember from my grade school cafeteria. Eggplant tomato pasta bake
Yield 6 servings
Time 1 hour 20 minutes
  • large frying pan with lid
  • wooden spoon
  • medium pot
  • colander
  • large bowl
  • 3-quart baking dish
  • small bowl
  • aluminum foil
  • 1 T olive oil
  • 1 medium onion, chopped
  • 1 medium eggplant, diced
  • 12 oz mostaccioli, penne, or other pasta shape
  • 3½ c crushed or diced tomatoes
  • ¼ c red wine
  • ¼ c fresh parsley, chopped
  • 1 t fresh marjoram, minced, or ½ t dried
  • salt
  • pepper
  • ½ c vegan Parmesan or ¼ c nutritional yeast
  • ¼ c breadcrumbs

Heat oil over medium-high heat, add onions, cover, and sauté about 5 minutes, until softened.

Stir in eggplant, cover, and cook another 12-14 minutes, until soft.

Meanwhile, boil a pot of water, add salt and pasta, and cook according to package directions, usually about 10 minutes. Drain and transfer to bowl.

Preheat the over to 375. Lightly oil the baking dish and set aside. Combine the Parmesan and crumbs in the small bowl.

Add tomatoes, wine, herbs, and spices to the eggplant and simmer, stirring occasionally, for 15 minutes.

Stir the sauce into the pasta and transfer to the baking dish. Sprinkle with Parmesan/crumb mixture.*

Cover with foil and bake for 30 minutes, then remove foil and bake about another 10 minutes, until golden on top.

Serve hot.

Notes  *At this point, you can refrigerate the casserole for another day. Bring to room temperature before cooking.

Adapted from the recipe for “Penne baked with eggplant-tomato-sauce" in Robin Robertson’s 1,000 Vegan Recipesread my review.

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Eggplant tomato pasta bake