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Savory Eggplant Pasta Bake with Tomato and Zucchini

Eggplant Pasta Bake + Tomato & Zucchini made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants diced
  • 2 medium zucchini sliced
  • 4 cups of diced tomatoes canned or fresh
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 cups cooked pasta penne or rotini
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Sauté onion and garlic in olive oil over medium heat until softened.
  3. Add diced eggplant to the pan and sauté for about 5-7 minutes until soft.
  4. Add zucchini and continue to cook for 3-4 minutes until tender.
  5. Stir in diced tomatoes, oregano, and salt; simmer for 10 minutes.
  6. In a large bowl, combine cooked pasta with vegetable mixture.
  7. Transfer the mixture into a baking dish; top with mozzarella and Parmesan.
  8. Bake in preheated oven for 25-30 minutes or until the cheese is golden.
  9. Allow to cool for 5-10 minutes before serving.