Transfer to a plate and repeat until all the slices are griddled. Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. Stir in the basil and half of the Parmesan. Meanwhile, preheat . Cook puy lentils according to packet instructions and set to one side. Heat the oven to 350 F. Spray a 9x13-inch casserole dish. Feed your appetite for cooking with Penguins expert authors, by Rukmini Iyer 1 Courgette quaertered lengthway and chopped into 2cm chunks. Heat a saucepan over a medium heat. Season to taste. The chickpeas complement the creamy taste of the eggplant and add bulk to this vegan meal. These days, grown-up sensibility has taken over and weve tightened our belts, focus on getting rid of the debt accumulated over all those years being students before we start living the life of the young professionals I suppose we are. Time was, weekends were for shopping, clubbing, day trips to the zoo, parties and playing computer games into the wee small hours with takeaway pizza next to us. Preheat the oven to 180C Fan. Cook until al dente, drain the pasta and add it to your sauce. Cube the aubergine and roughly chop the mushrooms and tomatoes. By using this website you are consenting to the use of cookies. roast the courgette and aubergine for 15 minutes with a bit of olive oil whilst that is roasting, skin the tomatoes and chop make the topping by mixing all the butter and flour with your fingers, then add the other ingredients and mix lightly until it all comes together and a nice crumb is formed. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Pre-heat the oven to 180C/160C fan/gas mark 4. Salt And Pepper, to taste Directions Arrange the zucchini and eggplant slices in a single layer on a piece of paper towel. Using your hands cover the veg in the oil and bake in the oven for 25-30 minutes. Stand for at least 10 minutes before serving. 6) Bake for 15-20 minutes until the cheese is golden and slightly browned. In an oven-safe skillet, heat olive oil, saute diced onions. To serve Get the full recipe and directions from Abel and Cole. We hope you enjoy creating an eggplant pasta bake as much as we do. Layer the zucchini over the cheese. You can find more about Diabetes Week 2018 on https://www.diabetes.org.uk/get_involved/diabetes-week, Tagged with: aubergine Bake Courgette Diabetes UK Diabetes Week 2018 Grana Padano, Quality Food Awards, Metropolis Business Publishing, 6th Floor Davis House, 2 Robert Street, Croydon, CR0 1QQ. 1. Step 1: Slice the eggplant into rounds and place them on a platter in a single layer with minimal overlap. Step 2: Sprinkle with kosher salt, place another platter on top of the eggplant slices, then add something with a bit of weight (like a cast iron pan) on top. Once the eggplant slices are ready, add one layer to the bottom of a shallow baking dish and pour half of your sauce on top. Meanwhile, add the oil to a pan with the onion, stirring occasionally for 5 minutes. 5) Pour into an oven proof dish and top with grated vegan cheese and a good sprinkle or vegan parmesan or nutritional yeast (gives it a slight crisp). Dice the aubergine and cook it in the olive oil until softened, for about 10 minutes. Toss the aubergines, onion, garlic and peppers with the olive oil. Repeat with the rest of the pasta bake ingredients, add another layer of mozzarella plus grated parmesan cheese on top, and then bake at 350 degrees F for half an hour. Once hot, add the courgette and aubergine cubes, season and then cook until the vegetables are softened and golden brown, this will take about 8. The pot of slow cooked tomato sauce bubbling away back in my kitchen was begging to be turned into a complete meal and the idea for a sort of vegetarian lasagne came together. Leave for 30min to an hour, wipe the salt with some kitchen roll and continue the recipe. Preheat the oven to 200C/180C fan. In a large skillet over medium heat, melt the 1 tablespoon butter and saut the onion until tender. Add the crushed garlic and cook for 1 minute. After vegetables have been roasted, layer in the baking dish: Use a 3-quart baking dish and split your mixture and cheese into thirds to create six layers. Once hot, add the onions, courgettes and a good seasoning of salt. . This versatile vegetable has a creamy consistency once cooked. We love this delicious interpretation of an eggplant pasta bake. While the eggplant is baking, make the sauce by combining a can of tomato sauce with green chiles, onions, olives, cumin, and garlic powder. Heat up the olive oil in a large pan over a medium heat, then chuck in the cherry tomatoes. It is simple to throw together and provides enough food for five servings. Cut off stem end of 1 globe. You are in for a treat because you will make a vegan substitute for ricotta cheese with raw cashews, tofu, lemon juice, nutritional yeast, and water. Preheat the oven to 350 degrees F. Lightly grease a deep 99-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray. Step 2. The heat of the oven dried them out a touch meaning they wouldnt leach out any moisture of their own, which would run the risk of diluting the final dish instead, they sucked up moisture and flavour from the pesto spiked tomato sauce. The basil gave a fresh edge to a rich dish. Next, combine it with marinara sauce and let it heat through. Preparation-wise, you can choose to leave the skin on or discard it, but the skin has a chewy texture once cooked. Today, we are sharing this amazing Aubergine and courgette Parmesan bake recipe from Diabetes UK, whose recipe finder allows you to know the exact amount of carbs, sugar, fat and calories in what youre eating! Made it last night and it was excellent. Like this post? Scatter over the Boursin cheese, then the breadcrumbs. Directions. Use an oven-friendly skillet for cooking on the stovetop so you can transfer it to the oven, so everything cooks through thoroughly. baking pans coated with cooking spray. Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes. Add the aubergine to the onion and cook for a few minutes . Pour oil into a frying pan until it reaches 25mm up the sides,. Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic. Packed with oven-roasted aubergines, courgettes, peppers and onions, this tart makes a great centrepiece for a picnic or al fresco lunch Moroccan roasted veg with tahini dressing 6 ratings Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce Grilled & marinated summer vegetables Place the slices in a single layer in a large roasting tin or on a baking sheet. Saute the onion and garlic in olive oil until softened. Prepare the courgette and aubergine by slicing off the stems. You can either bake, grill, or saute them to add a depth of flavor. June 14, 2018 This can take several minutes if using skim milk as there is a higher water:fat ratio and it needs to evaporate. Preheat the oven to 450F. Three: Pour in the chopped tomatoes, sugar, red pesto (if using) and salt and pepper. Put to one stand as you prepare the white sauce. from OTK: Shelf Love, by Rukmini Iyer Bring a large pot of water to a boil. (or switch to full grill if you are grilling your veggies instead, see note in introduction). The recipe calls for half a pound of lean ground beef, onion, garlic, diced tomatoes, penne pasta, mozzarella cheese, and eggplant. Grease a 9" square baking dish. Add the tinned tomatoes, tomato puree and wine. Remove from heat and combine the onion with the stewed tomatoes, salt, pepper, and the drained eggplant and zucchini. ounces salted low-moisture mozzarella, grated, divided 1 cup basil leaves, divided Preparation Step 1 Place racks in upper and lower thirds of oven; preheat to 450. Instead of the typical shredded mozzarella cheese, you will be using fresh mozzarella and parmesan. Spray or brush the sliced aubergine and courgette with olive oil, season then roast in a single layer in the centre of a preheated oven at 180C for 20-25 minutes. You will also be adding a can of undrained chickpeas and diced tomatoes to create the sauce for this dish. 2) While the veg is roasting add you pasta to a pan and cook for 1-2 minutes less than the instructions say. Toss the zucchini and eggplant about 10-15 minutes in to make sure they cook evenly. 3. Preheat the oven to 375. Id also made some ciabatta when we had this so we had some sliced, rubbed with garlic and griddled before they were brushed with more pesto and topped with heritage tomatoes and balsamic glaze for a starter to the meal. Heat oven to 180c. Preheat the oven to 210C fan/230C/gas 8. 2. Place the wedges on a baking tray then toss with the olive oil, sumac and salt and pepper. You name it it was about fun, young love and excitement. Method Preheat the oven to 190C/170C Fan/Gas 5. from The Quick Roasting Tin, Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. Add eggplant and saute to soften about 5 minutes. Put the pasta on to boil in plenty of salted water. Quality Food and Drink is owned byMetropolis International Group Limited, a member of the Metropolis Group; you can view our privacy and cookies policy here. This recipe is a great way to create a vegan-friendly comfort food dish. Heat the oil over a medium heat. This baked pasta offers a way to reuse and revitalize some leftover tomato and eggplant soup. Toss in the garlic, and cook for a minute or so, until fragrant. Lastly, boil your pasta and drain it. 2. Instead of using a large pot of boiling water, we suggest using a large saucepan. Let the slices sit for 30 minutes to an hour. Add some of the sauce to an ovenproof dish, top with aubergine and courgette slices, then add more sauce and sprinkle with Parmesan cheese. Steps: Cover the porcini with 300ml of boiling water. You will be adding turmeric and either harissa or chili powder to the passata. Add shredded zucchini and pesto and toss to combine. How to grill aubergine: The best way to roast aubergine is to cut it into cubes, toss with a little oil, season and roast at 200C/fan 180C/gas 6 until really soft. Must come up with other uses for the bags in my freezer too beyond pizza and meatballs . Check out our collection of amazing aubergine recipes and discover dishes the whole family will love. Preheat your oven on 160c fan/180c conventional/gas mark 4/350F. Meanwhile, add the oil to a pan with the onion, stirring occasionally for 5 minutes. Combine everything and cook at 375 degrees F for 30 minutes. Registered in the UK as Animal Abuse Injustice and Defence Society. Place the zucchini and tomato the eggplant mixture. We enjoyed this unique take on a traditional eggplant pasta bake that takes on a Mexican flavor profile with cumin and green chiles. Stir in the aubergine and mushrooms and cook until soft. The Best Aubergine Tomato Courgette Recipes on Yummly | Ratatouille, Spicy Eggplant And Sausage Zucchini Pasta, Roasted Summer Vegetable Pasta. Put a large pan of water with plenty of salt on to boil for the pasta. Be sure to reserve some of the pasta water to add flavor to your pasta bake. If you like this post, we think youll really like our 7 Courgette Pasta Bake Recipes post. 4 med-large tomatoes, chopped 1 cup ricotta 1 cup parmesan, freshly grated Instructions Preheat oven to 400F. Get the full recipe and directions from here. Grill the aubergines and courgettes until lightly browned on each side. 4. Add the Cirio Chopped Tomatoes and vinegar and simmer for 2 minutes. Heat another tablespoon of the olive oil in a . This eggplant pasta bake is a freezer-friendly meal that you can make ahead of time. The author suggests adding minced garlic to the white sauce if you want added flavor. Six: Top with the grated cheese, more dried Italian herbs, and breadcrumbs. 2 large aubergines (approx. This post contains affiliate links, meaning I will earn a little commission if you chose to buy items Ive advertised, helping me to bring you all these recipes for free! Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes. Spread in an even layer and bake in the oven for 25 minutes. If it is too dry add a few teaspoons of water A helpful tip in this recipe is to sprinkle salt on the sliced eggplants and let them sit for about 10 minutes. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. Add the aubergine and cook for a further 3 minutes. Add cut aubergine and courgette. Quality Food Awards organised by Metropolis International Group Ltd, 10th Floor, Southern House, Wellesley Grove, Croydon, CR0 1XG. For Hungry Hubby, pottering means football and computer games; for me, it, of course, means time to let my creative side flow in the kitchen. Fill the pan halfway with water and boil the pasta according to the package directions. If you wish, salt the slices. Keep in mind that this method will take more time to let it cook all the way through. garlic, pasta, zucchini, eggplant, pepper flakes, sauce, green bell pepper and 4 more. Sprinkle with a pinch of salt and pepper and drizzle with 1 tbsp olive oil. Company number 01787309. Arrange the slices on 2 baking trays. Saute 4 cups of diced eggplant in olive oil until tender and set aside. Add the water, stir, then cover snd simmer for 20 minutes. Repeat this step twice more finishing with extra nutmeg and black pepper then top with the parmesan. Preheat oven to 475. from Moro Easy, by The Ottolenghi Test Kitchen Team Simmer gently for 15 minutes. How to freeze pepper, aubergine and feta bake? Instructions. Bake for 30 40 minutes at 180C until the pasta is cooked and the top browned and bubbling. Spray your butternut squash thoroughly with frylight, season with salt and pepper and put on a baking tray and pop into the oven. Weekdays are all too tiring to spend hours stove side but come Saturday and Sunday, theres nothing I love more. Brown your ground beef along with the onion and garlic, and drain off the fat. Sweat the onions in the oil in a large frying pan with a lid, after a minute or two add the garlic and cook over a medium heat until cooked, around eight minutes. Once you incorporate everything in a large mixing bowl, portion it out into ramekins and bake at 500 degrees F for about 10 minutes, and dinner is ready. Continue cooking the vegetables until heated through and a fork can easily pierce the eggplant. After vegetables begin to cook down, add in the garlic. This aubergine bake is best served fresh, but it can be frozen. They should be crisping around the edges and browning lightly. Meanwhile heat the chopped tomatoes and garlic in a small pan. I add a little olive oil to the aubergine layer to help it soften. Baked Goat Cheese Marinara KitchenAid. Remove from heat. Preheat oven to 450 degrees F (230 degrees C). Next, season the meat and eggplant with salt, crushed red pepper, basil, and oregano and mix in some diced tomatoes and tomato sauce. Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes. summer squash, salt, garlic, zucchini, large tomato, shredded sharp cheddar cheese and 4 more . Preheat oven to 200c/fan 180c/400f or gas mark 6 Once the bake is cooked, allow it to cool to room temperature for no more than 2 hours. from The Quick Roasting Tin. A jar of pesto (so sue me), two alligator green courgettes and a bright, shiny, purple Gonzo nose which is how I think of aubergines caught my eye. Method. Step four. Heat the oven 180*. Instructions. Spray another baking tray with frylight, lay the aubergine slices on it, and spray them thoroughly. Add the tin of tomatoes and fill the tin up halfway with water and add that too. Peel and crush three cloves. Optional step: lay your aubergines and courgettes on large baking sheets and sprinkle with some fine sea salt. Add the tomato sauce, then half-fill the jar with water and add to the pan, along with the mushrooms. Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Get the full recipe and directions from food.com. Halve each again lengthways and then cut into 16 wedges in total. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. 1) To a large baking tray add all the chopped veg and drizzle with olive oil and a pinch of salt. Bulgur wheat is a form of cereal wheat found commonly in Middle Eastern cuisine. Put to one stand as you prepare the white sauce. You will trim and cut two eggplants into 1-inch cubes and add salt to pull out the excess moisture. Keep frying for 5-10 minutes until it all starts to caramelise and the flavour of the tomatoes has intensified, then pour in a . Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. They should be crisping around the edges and browning lightly. The directions say to boil the pasta until they are al dente since they will cook the rest of the way in the oven. Portion for freezing. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes. Take off the heat when ready. This recipe calls for a bit of white wine, which you will add while sauteing the eggplant. Four: Transfer the courgette and tomato mixture to a baking dish. You can even freeze it and cook when needed. Add the aubergine to a large bowl and sprinkle 4 big pinches of salt over the top. Spray or brush the sliced aubergine and courgette with olive oil, season then roast in a single layer in the centre of a preheated oven at 180C for 20-25 minutes. Sprinkle 2/3 C of the cheese over the top of the sauce. Get the full recipe and directions from BHG. For those of you who arent in the mood for pasta, no problem! 3 Garlic Cloves skin on! 2 tablespoon Olive Oil 200g Feta in a whole block 3 tablespoon Basil Leaves torn Salt to season Instructions Preheat the oven to 200c (180 fan/ Gas 6/ 400F). 16 minutes Not too tricky Smoky mussel laksa 53 minutes Not too tricky Place a wire rack on a baking sheet. Remove vegetables from the oven and enjoy them immediately as a side dish. Cut the eggplant into 1/2" thick slices. 120g reduced-fat mozzarella, thinly sliced Method Step 1 Preheat the oven to 180C/gas mark 4. Preheat oven to 450 degrees F (230 degrees C). Defrost in the microwave, then reheat in the microwave or covered in foil in a moderate oven. 1 large aubergine, cut into 1cm slices 5 tomatoes, cut into 1/2cm thick rounds white breadcrumbs, fresh 50g of Parmesan salt 2 tbsp of olive oil print recipe shopping List Method 1 To start the dish, add the olive oil to a pan and place over a medium heat. Toss together the Mozz & Parm. Directions Pour 1 tablespoon of the oil into a saucepan over medium heat. Bake your eggplant slices at 450 degrees F for about 20 minutes, then bring your ovens temperature down to 350 degrees. Top with mozzarella. Hungry Hubby requested I added sweetcorn as he really loves a traditional meat lasagne with a little added veg like corn, peas or even a bag of mixed frozen veg. 3. 75 fast and simple one dish recipes to revolutionise the way you cook, Leave the hard work to the oven with minimal prep and less washing up. 3) In a large pan on a low heat pour in the pasta sauce, herbs, salt & pepper. More information Accept. How to BBQ aubergine: Aubergine is also great bbq'd or griddled as it takes on the charred flavour really well. Mix in the garlic, oregano and tomatoes, and simmer for 5 minutes. Lightly salt, gently press another piece of paper towel on top and let rest for 20 minutes. Add in a grated cheese to thicken up the sauce. 2) While the veg is roasting add you pasta to a pan and cook for 1-2 minutes less than the instructions say. Then why not try these related recipes: Looks great, Jo! handful of grated cheddar cheese. This versatile dish can be prepared in many different ways and still tastes good as a leftover meal the next day. You will notice that this dishs flavor profile has strong ties to the Middle East, especially in the spiced cherry tomato passata component. The pesto gave a new dimension to the final dish there is some basil in the tomato sauce which is unusual for me as I usually go oregano in the summer and rosemary in the winter. Layer up a third of the roasted veg and a third of the sweetcorn. Then season with a pinch of sugar, salt and pepper. Wipe a large aubergine and slice it into thin rounds. Grill the aubergines and courgettes until lightly browned on each side. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. (This can be done a day ahead.) Get the latest news straight to your inbox. This recipe calls for bulgur wheat instead, which has a consistency similar to quinoa or couscous. Then add half the courgette and half the aubergine. Season and stir in the capers. Slide into the oven and roast for 15-20 mins, till soft and golden. Get the full recipe and directions from Everyday Healthy Recipes. Arrange an ovenproof dish with one layer of aubergine, then a layer of tomato sauce and the bchamel. Whisk or stir constantly until all the milk has been incorporated and the sauce thickens. Stir occasionally for 15 minutes. Meanwhile, cut garlic finely and fry it on a bit of olive oil. Add the rigatoni and cook 3 minutes less than the package directions. Passata consists of pureed tomatoes, so you can simply use a can of tomato puree for that ingredient. Cook pasta until slightly undercooked (about 8 minutes if the package instructions say 10 for instance). METHOD Preheat your oven to 180c. Then bake for 20 minutes. Instructions. Next, add the red pepper, stirring regularly for another 5 minutes. The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. Tuscan Pork Sandwich Pork. Wonderful flavours, Definitely a keeper! Heat 1 tablespoon of the olive oil in a non-stick frying pan over a medium heat. Fry until soft. Once hot, add the chopped garlic and shallots, cook until soft, then add the tinned tomatoes. This recipe calls for penne or rigatoni pasta. Lay on top two sheets of pasta and then spread over a third of the white sauce and 2 tbsp of the mozzarella. Season aggressively with salt. Put eggplant cubes in a colander set over a bowl. Transfer to two 15x10x1-in. Line a rimmed baking sheet with aluminum foil. Get the full recipe and directions from The Full Helping. Assemble the layers of the tomato and spinach mix, aubergines, courgettes and white sauce as you wish. Reserve 1/2 cup pasta water and drain. by Rukmini Iyer Animal Aid campaigns peacefully against all animal abuse, and promotes a cruelty-free lifestyle. Preheat the oven 180 degrees C. Step three. Use a greased 9" X 1"3 pan and bake it at 375F for about 18 minutes. Heat 1 tbsp of the olive oil in a pan and cook the onion with a pinch of salt for 10 minutes or until softened. Method. STEP 2 Meanwhile, heat a griddle pan until very hot. Preheat the oven to 180C/375F. Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Cut eggplant crosswise into 8 slices. 150g Parmesan, grated, plus extra for sprinkling. Take a small oven proof dish big enough to take your lasagne sheets and pour a third of the tomato sauce into the base. Top with 1/2 C of the sauce and 1 T of the basil. Put eggplant cubes in a colander set over a bowl. Taste and adjust seasoning if necessary. 1 Cut the aubergine into 3mm thick slices lengthways, or if you are using large aubergines, across. Method Heat the oil in a large deep pan. Then divide into bowls and top with a couple spoonfuls of the remaining veggie sauce. Add in the garlic and stir for another few minutes, then add in the chopped tomatoes, red peppers, courgette, aubergine, chilli, smoked paprika and sundried tomato paste. Comments Off on Aubergine and courgette Parmesan bake. Step 2 Meanwhile, add the oil to a pan with the onion, stirring occasionally for 5 minutes. Step 3. Reheat until piping hot. Once 20 minutes is up, add the aubergine to a colander and rinse to remove the salt. Layer 1/2 of the slices on the bottom of the dish. Toss tomatoes, zucchini, onion, and garlic together in a bowl. Rinse it with cold water to allow the pasta to cool and let it drain again before incorporating it into the meat and eggplant mixture. Hungry Hubby didnt even mind the fact it wasnt his all-time favourite beef lasagne and if he didnt miss the meat, you wont either. Ready in under an hour, it's perfect for a quick midweek dinner. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Bring to a simmer and cook for 8-10 minutes, until the vegetables are just tender. Next, slice the eggplant into 1/4-inch . Stir and Cover. Reduce the oven temperature to 200C fan/220C/gas 7. Line two large baking sheets with baking parchment. If you use a Boursin cheese instead of my usual go-to goat's cheese or feta, you get the added flavours of garlic and herbs without having to add in extra garlic or herbs, which is helpful if youre short of time. Method 1) To a large baking tray add all the chopped veg and drizzle with olive oil and a pinch of salt. The author says to serve it immediately since it tastes best fresh and is not suitable as a freezer meal. Pre-roasting the thinly sliced courgettes and aubergines gave them a nice crisp edge and a hint of char even to intensify their flavours. By continuing to use the site, you agree to the use of cookies. Just the right proportions of veg, sauce and pasta. Pour it into a shallow baking dish to allow it to cool. Cook the pasta one minute less than the instructions say. Mix the salt through the aubergine and leave for 20 minutes. In a medium bowl, mix the soft breadcrumbs with the melted butter. Reserve some of the pasta water. Add the beef and seasoning (s&p), then brown. Pour in the cream and spices. Put your strained pasta back in the pot and add half the sauce. Set the oven at 200C/gas mark 6. Bring a pan of salted water to the boil and cook the pasta according to instructions. Cook for 20 minutes, until the onion and courgettes are soft. It can last up to 4 months in the freezer if you wrap it in plastic wrap and cover it with tin foil on top. Leave to sit for 5 minutes before serving. An easy one-tin pasta bake recipe with roasted aubergine, courgette and creamy Boursin cheese, this makes a great vegetarian comfort food dish. . Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut top and bottom off eggplant. Bake the aubergine with 2tbsp olive oil, until golden brown and cooked through - turning occasionally for 15-20 minutes. Add half the potato slices in a then layer, slightly overlapping each other as you do. 2. Heat oven to Mark 7/220C. Line a rimmed baking sheet with aluminum foil. The only two changes I made were to salt the eggplant and zucchini for half an hour to draw the moisture out, and then I added pesto instead of the basil leave. You have successfully subscribed to Every Nook & Cranny. Stir in the tomato pure. Heat 1 tablespoon of olive oil in a frying pan. Top and tail courgettes and aubergine. While cooking your eggplant, bring a pot of water to boil and add either ziti, penne, or rigatoni pasta. Instructions. Preheat oven to 425, brush sheet pans with oil and arrange zucchini and eggplant slices on pans. Steps for Making Courgette and Aubergine Lasagne. Season with salt, then grill (in batches if necessary) until cooked through - about 2-3min on each side. 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