To start with the Ruote Pasta & Eggplant Gratin Recipe, preheat the oven to 200 deg Celcius.
Now boil the pasta in a saucepan of salted water for 7 mins. Don’t overcook. Drain the water and rinse the pasta underneath chilly water. Stay apart.
Sprinkle some salt at the eggplant slices and stay apart for 10 mins. Wash the slices and pat dry the use of a kitchen towel.
Grill the eggplant on a scorching grill pan until brown marks seem on all sides and the eggplants change into’s a bit cushy. Sprinkle some salt and pepper over them. Stay apart.
In a wok upload 2 tablespoon olive oil.
Upload the onion and garlic and sauté until the onion turns translucent.
Upload the bell pepper and stir-fry for a minute.
Upload the corn kernels, soy granules, salt as required and blend smartly. Prepare dinner until the entire water evaporates.
Take it off the warmth and blend within the pasta sauce and chili flakes.
Upload the herbs, booking some for the garnish.
Position some eggplant slices on the base of the baking dish, such that it’s coated.
Spoon over one of the most vegetable sauce and unfold calmly.
Most sensible with a 1-2 tablespoon of the bread crumbs and part of the cheese.
Unfold the pasta calmly over it. Unfold every other layer of the vegetable sauce.
Most sensible with the left over eggplant slices and position the olives in between the eggplant slices.
Sprinkle the leftover bread crumbs and cheese over them.
Bake for roughly 15-20 mins until the cheese melts.
Garnish with the herbs and serve your Ruote Pasta & Eggplant Gratin Recipe.
Serve the Ruote Pasta & Eggplant Gratin Recipe at the side of Couscous Salad with Uncooked Mangoes or with a slice of Fast Roasted Vegetable Bread Pizza to make whole dinner.