Ruote Pasta & Eggplant Gratin Recipe
This delightful Ruote Pasta & Eggplant Gratin is a perfect blend of textures and flavors that harmonizes beautifully in a rich, cheesy dish, ideal for a comforting dinner. With layers of roasted eggplant, savory vegetables, and gooey cheese, this recipe promises to be a hit at your table, whether for a family gathering or a cozy night in.
Ingredients
| Ingredient | Quantity |
|---|---|
| Del Monte Ruote Pasta | 1 cup |
| Extra Virgin Olive Oil | 4-5 tablespoons |
| Del Monte Sweet Corn | 1/4 cup |
| Del Monte Black Olives | 7-8, halved |
| Del Monte Tomato Basil Pasta Sauce | 1/2 cup |
| Red Bell Pepper (Capsicum) | 1, chopped |
| Onion | 1, chopped |
| Garlic | 4-5 cloves, minced |
| Soy Granules | 1/4 cup, soaked in hot water for 15 minutes, drained |
| Brinjal (Baingan / Eggplant) | 1, sliced into rounds |
| Red Chilli Flakes | 2 teaspoons |
| Whole Black Peppercorns | 1-2 teaspoons, crushed |
| Basil Leaves | 2 sprigs, torn |
| Parsley Leaves | 2 sprigs, chopped |
| Gouda Cheese | 1/2 cup, shredded or crumbled |
| Whole Wheat Bread Crumbs | 3-4 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 320 |
| Protein | 12g |
| Carbohydrates | 45g |
| Dietary Fiber | 5g |
| Fat | 15g |
| Saturated Fat | 5g |
| Sodium | 350mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Servings: 4
Instructions
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Preheat the Oven: Begin by preheating your oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
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Cook the Pasta: In a large saucepan, bring salted water to a boil. Add the Del Monte Ruote pasta and cook for approximately 7 minutes, ensuring it remains al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
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Prepare the Eggplant: Sprinkle salt over the sliced eggplant and let it sit for about 10 minutes to draw out moisture. Afterward, rinse the slices and pat them dry using a kitchen towel.
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Grill the Eggplant: Preheat a grill pan over medium-high heat. Grill the eggplant slices until they develop beautiful brown marks on both sides and soften slightly. Season with salt and freshly cracked black pepper. Set aside.
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Sauté the Vegetables: In a wok, heat 2 tablespoons of olive oil. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Then, add the chopped red bell pepper and stir-fry for about a minute.
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Combine the Filling: Stir in the sweet corn, soaked soy granules, and salt to taste. Mix well and continue cooking until all the moisture evaporates. Remove from heat, then incorporate the tomato basil pasta sauce and red chili flakes. Add in the torn basil leaves and reserved parsley, keeping some herbs aside for garnish.
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Assemble the Gratin: In a baking dish, lay down a base of grilled eggplant slices to cover the bottom. Spoon over a portion of the vegetable sauce and spread it evenly. Sprinkle 1-2 tablespoons of whole wheat bread crumbs followed by half of the shredded Gouda cheese.
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Layer the Pasta: Evenly distribute the cooked Ruote pasta on top. Follow with another layer of the vegetable sauce, then the remaining eggplant slices. Nestle the halved olives among the eggplant slices. Finish with a sprinkle of the remaining bread crumbs and the rest of the cheese on top.
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Bake the Gratin: Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the cheese has melted and turned golden brown.
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Serve: Once baked, remove the gratin from the oven and let it cool for a few minutes. Garnish with the reserved basil and parsley leaves before serving. This Ruote Pasta & Eggplant Gratin pairs wonderfully with a refreshing Couscous Salad with Raw Mangoes or a slice of Quick Roasted Vegetable Bread Pizza for a complete and satisfying dinner experience.
Enjoy this delicious vegetarian dish that not only nourishes but also brings a smile to everyone’s face!
