About this recipe:The flavour of this satisfying vegetarian dish is amazing, perfect for a dinner party. The barbecuing of the aubergine is optional; you could also roast it in the oven for a similar effect.
1 aubergine, cut into 1cm slices
3 tablespoons olive oil, divided
1 (500g) packet farfalle pasta
1 red pepper, chopped
2 carrots, peeled and diced
2 onions, chopped
6 cloves garlic, chopped
1 (400g) tin chopped tomatoes
3/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried marjoram
1/8 teaspoon dried mint
1 pinch dried dill
1/2 teaspoon celery salt
1/8 teaspoon crushed red chillies
1 pinch ground cinnamon
salt and pepper to taste
4 tablespoons grated Parmesan cheese
250g feta cheese, crumbled
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Method Prep:35min › Cook:25min › Ready in:1hr
Preheat an outdoor barbecue for medium high heat and lightly oil grate. Rub aubergine with olive oil and sprinkle with salt and pepper. Barbecue until each side has golden brown barbecue marks and is fragrant. Let cool, then cut into cubes. Set aside.
Preheat oven to 170 C / Gas 3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon olive oil in a large pot over medium heat. Saute pepper, carrot, onion and garlic until the onions are translucent. Stir in aubergine and saute until it is tender. Add the tinned tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, crushed red chillies, cinnamon, salt and black pepper. Mix in Parmesan cheese. In a large bowl, combine pasta with vegetable mixture. Spoon into a 20x30cm baking dish. Sprinkle top with crumbled feta cheese.
Cover, and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.