Pasta bake with eggplant and fennel
23
- Prep Time20 min
- Total Time20 min
- Makes4 to 6 servings
© Royalty-Free/Masterfile
Ingredients
2 to 3 hot Italian sausages
1 tsp vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2-in. cubes
1 tbsp granulated sugar
1 small fennel bulb, or 2 celery stalks, sliced
1 red bell pepper, chopped
796-mL can diced tomatoes
1 cup chicken broth, or bouillon
1/4 cup chopped fresh basil, or 1 tsp dried basil
1 tsp hot-red-chili-flakes, optional
1/2 tsp dried oregano leaves
1/2 tsp salt
1 1/2 cups small uncooked pasta, such as macaroni
1/2 cup grated parmesan, or crumbled feta
Instructions
Preheat oven to 350F (180C). Remove sausages from casings and crumble. Heat oil in a large oven-safe saucepan or pot. Add sausages, onion and garlic and sauté, stirring often, over medium heat for 10 minutes. Stir in eggplant. Sprinkle with sugar. Stir often for 5 minutes. Add fennel, red pepper, tomatoes, including juice, chicken broth and seasonings. Bring to a boil over high heat. Stir in pasta.
Bake, covered, in 350F (180C) oven for 15 minutes. Stir. Continue baking until pasta is cooked, 15 to 20 more minutes. Stir in cheese. Add more basil, if needed.
Nutrition (per serving)
Calories 238, Protein 11.3g, Carbohydrates 35.7g, Fat 6.4g, Fibre 6.1g.
The flavours meld well in this hearty yet very sophisticated-tasting casserole. It's a truly scrumptious way to get your veggies and vitamin C.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.