Aubergine, tomato & vegan bacon pasta bake

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This pasta dish is inspired by the classic Melanzane alla parmigiana and is absolutely mouth-watering with the addition of vegan bacon pieces and a rich, veggie-packed tomato-based sauce.

Serves: 2

Ingredients:

200g penne pasta
1 large aubergine, sliced into thick slices
1 pack (175g) vegan bacon pieces (I’ve used Vivera plant bacon pieces)
125g mature cheddar or vegan cheese, grated
dried oregano, to sprinkle
salt and freshly ground pepper to taste
vegetable oil for frying
basil leaves, torn, to serve (optional)

For the tomato sauce

2 -3 tbsp olive oil
400g can chopped tomatoes
1 onion, chopped
2 garlic cloves, finely chopped
1 stick celery, chopped
1 carrot, finely grated
100 – 200 ml water
1 tbsp tomato paste or tomato puree
1 tsp demerara sugar
1 tsp smoked paprika
1 – 2 tsp Italian dried herbs
pinch cayenne pepper (optional)
salt and freshly ground pepper to taste

Method:

1. Top and tail the aubergine and cut it in half. Then slice each half into thick slices. Pour enough oil into a large frying pan to cover the base. When hot carefully place the aubergine slices on the pan and fry over a high heat until they turn golden brown on the edges. Carefully turn over and fry for a few more minutes until golden on both sides. When they’re done, transfer to a plate with 2 or 3 layers of kitchen paper and set aside to drain.

2. Prepare the tomato sauce: Heat the olive oil in a large non-stick saucepan and gently cook the onion, garlic celery and carrot for about 5 minutes stirring occasionally. Add salt and pepper, Italian dried herbs, smoked paprika, and a pinch of cayenne pepper. Stir continually for about half a minute. Then, add the chopped tomatoes, 1 dl of water, sugar and stir well. Add the tomato paste, and add a bit more water if necessary. Let it simmer for about 20 to 30 mins, stirring occasionally. When it’s done, taste, and if necessary, add more seasoning, herbs or sugar (if it’s too acidic). Stir once more and set aside.

3. Meanwhile, bring a large pan of water to the boil. Add salt and a drizzle of olive oil and cook the pasta following pack instructions. Drain, but save about 1 cup of the water, in case is necessary to add to the tomato sauce.

4. Pre-heat the oven to 200C/180C fan/gas 6.

5. While the pasta cooks, prepare the vegan bacon pieces according to the pack instructions.

6. Return the pasta to the pan and stir in the tomato sauce. Add some of the pasta water and the vegan bacon pieces, and carefully mix everything well. If necessary, add more water until you have a smooth and silky sauce mixture.

7. Transfer the pasta to a large baking dish. Top with the aubergine slices and season with salt and freshly ground pepper. Scatter the cheese evenly and sprinkle with some dried oregano. Bake for about 15 -20 minutes until the cheese topping is golden and bubbling. To serve scatter each serving with some fresh basil, if you wish.
#vegan #pasta #eggplant

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