Ingredients:
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease and linea 20cm/8in round springform cake tin.
• Trim the aubergine and slice lengthways into slices about 5mm/1⁄4inthick. Put in a bowl, sprinkle liberally with salt, and set aside for30 minutes to remove any bitter juices. Rinse well under cold runningwater, and drain.
• Bring a saucepan of water to the boil, and blanch the aubergine for1 minute. Drain and pat dry with kitchen paper.
• Cook the pasta shapes in lightly salted boiling water until al dente. Drainwell, and return to the saucepan. Add the soft cheese and allow it tomelt over the pasta. Stir in the passata, Parmesan and oregano, and
season with salt and pepper.
• Arrange the aubergine over the bottom and sides of the cake tin,overlapping the slices and making sure that there are no gaps.
• Pile the pasta mixture into the tin, packing down well, and sprinkle withthe breadcrumbs. Bake in the oven for 20 minutes, then remove the tinfrom the oven and leave to stand for 15 minutes.
• Loosen the cake around the edge with a palette knife or spatula, andrelease from the tin. Turn out the pasta cake, aubergine side uppermost,and serve hot.
- 1 large aubergine
- 300g/11oz tricolour pasta shapes
- 100g/4oz low-fat soft cheese with
- garlic and herbs
- 350ml/12fl oz passata
- 4 tablespoons freshly grated
- Parmesan cheese
- 1 1⁄2 teaspoons dried oregano
- 2 tablespoons dried white
- breadcrumbs
- salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease and linea 20cm/8in round springform cake tin.
• Trim the aubergine and slice lengthways into slices about 5mm/1⁄4inthick. Put in a bowl, sprinkle liberally with salt, and set aside for30 minutes to remove any bitter juices. Rinse well under cold runningwater, and drain.
• Bring a saucepan of water to the boil, and blanch the aubergine for1 minute. Drain and pat dry with kitchen paper.
• Cook the pasta shapes in lightly salted boiling water until al dente. Drainwell, and return to the saucepan. Add the soft cheese and allow it tomelt over the pasta. Stir in the passata, Parmesan and oregano, and
season with salt and pepper.
• Arrange the aubergine over the bottom and sides of the cake tin,overlapping the slices and making sure that there are no gaps.
• Pile the pasta mixture into the tin, packing down well, and sprinkle withthe breadcrumbs. Bake in the oven for 20 minutes, then remove the tinfrom the oven and leave to stand for 15 minutes.
• Loosen the cake around the edge with a palette knife or spatula, andrelease from the tin. Turn out the pasta cake, aubergine side uppermost,and serve hot.
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