Cheese Eggplant Pasta Casserole

Steps

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  1. Peel the onion and cut into small cubes. Peel the garlic, wash and cut into thin slices. Shift the ground vegetables into the frying pan with pre-heated oil. Stirring periodically, let’s brown onions and garlic on low fire until a light golden brown.
  
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  2. Wash the eggplant, cut off the tails and clean the vegetables from the peel. Cut the eggplant into small cubes and add it to the pan with browned vegetables. Stirring, fry vegetables together until eggplant becomes soft.
  
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  3. Wash the tomatoes, remove the stem and cut into medium-sized cubes. At will, peel can be removed from vegetables beforehand, by making a cross cut on them and lowering vegetables for a few seconds in boiling water. Add the ground tomatoes to the rest of the vegetables. Stir and continue to fry the ingredients together for a few more minutes.
  
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  4. At the end of the preparation let’s add salt, black ground pepper, dried Italian herbs and finely chopped dill and parsley to the vegetable mixture.
  
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  5. Boil the pasta in large amount of salted water to readiness, according to the instruction on the package. Strain the ready pasta on a colander and shift into heat-resistant ware greased with vegetable oil.
  
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  6. Evenly distribute eggplants fried with vegetables on top of pasta.
  
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  7. Let’s grease a layer of vegetables with a small amount of sour cream.
  
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  8. Grate hard cheese on a large grater. Distribute grated cheese evenly on the casserole.
  
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  9. Cover the heat-resistant ware with a lid or food foil and send the casserole to the oven heated to 180 degrees for 25-30 minutes. 5-7 minutes before the end of the preparation let’s remove the lid or foil from the ware so that the cheese from above will redden.
  
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  10. Serve ready pasta casserole with eggplants in hot form, decorated with fresh greenery.
  
  Bon Appetite!