Baked Macaroni with Aubergine Submitted by: Thoth | Date Added: 30 May 2022

Ingredients

<ul><li>1 bag (8 servings) uncooked shells, ziti, or rotini </li><li>1 aubergine</li><li>½ onion</li><li>1 bell pepper</li><li>2T garlic, minced</li><li>1 lb curd cheese/cottage cheese/quark</li><li>½ lb mozzarella</li><li>1 ½ jars of pasta sauce, any flavour</li><li>3-4T olive oil</li><li>1 beefsteak tomato</li><li>½ tsp lemon pepper</li></ul>

Cooking Instructions

Boil the pasta about two minutes less than it says on the package.
While that’s going on grease a lasagne pan and pour half a jar of pasta
sauce into the bottom. Shake the pan so the sauce levels out across the
whole bottom (this keeps the pasta from sticking). Drain the pasta, pour
it in the lasagne pan, and cover it.Put 2T olive oil in a large
frying pan and add minced garlic and diced onion. While those cook, dice
the aubergine and add it, with another 2T olive oil (not joking,
aubergine will devour all your oil), then slice the pepper thinly and
add that. Once the aubergine is cooked (it’ll be soft and greyish as the
oil’s soaked all the way through), mix in lemon pepper and pour frying
pan into lasagne pan. Add curd cheese and diced tomato. Mix thoroughly.
Top with 1 jar of pasta sauce and slices of mozzarella. Bake at
180C/350F for ~30 minutes, until cheese is melted and mozzarella is
starting to brown in spots.