Aubergines Stuffed with Pasta

Aubergines Stuffed with Pasta

An impressive and unusual starter for sharing - serve with a salad.

Ingredients

Aubergines
Onion
Garlic

Tomatoes
Breadcrumbs
Pecorino
Mozzerella

Oregano

Small size Pasta like a small Penne.

Add a splash of Olive oil in a frying pan and add onions and garlic. Meanwhile cut the Aubergines in half length ways, then using a knife go around the outsider side of the Aubergine - so that it's about 5 mm thick, scoop out the flesh. What you have left resembles rowing boats. Brush the aubergines on the inside with Olive oil - this prevents discolouration.

Chop the scooped out Aubergine into small pieces and add to the pan, Keep stirring it about for 10 - 15 mins. Add a tin of chopped tomatoes,seasoning, oregano and simmer for another 10 mins..

Bring a pan of water to the boil and add a pinch of salt, a drop of olive oil and your pasta, When cooked, drain and add to the sauce.

Make some breadcrumbs and grate some Pecorino cheese - mix together. Preheat oven to 180.

Now spoon the pasta and aubergine mixture into each Aubergine to about half way, place thin slices of Mozzerella on top. Add more mixture and then the breadcrumbs mixture - push it well in.

Then in the oven for 25 mins or until nicely browned on top.