Ruote Pasta & Eggplant Gratin
Ruote pasta is popularly known as Cartwheel pasta or Wagon wheel pasta owing to its shape. This Ruote pasta & Eggplant gratin is a scrumptious one pot meal which is sure to please everyone.
Servings Prep Time
4servings 15minutes
Cook Time
50minutes
Servings Prep Time
4servings 15minutes
Cook Time
50minutes
Ingredients
  • 1cup pastaDel Monte Ruote
  • 4 – 5tablespoons Olive OilDel Monte
  • 1/4cup CornDel Monte kernels, drained
  • 7 – 8 Del Monte Black olivesolives, halved
  • 1/2cup pasta sauceDel Monte
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 4 – 5cloves garlic, minced
  • 1 eggplantlarge (or 2 japenes s), sliced (into rounds)
  • 1/4cup soy watergranules, soaked in hot for 15 minutes and drained
  • 2teaspoons chiliflakes
  • 1 – 2teaspoons black peppercrushed
  • basilfew fresh leaves, torn
  • parsleyfew leaves, chopped
  • 1/2cup gouda cheese, shredded or crumbled
  • 3 – 4tablespoons breadcrumbsItalian
Instructions
  1. Pre-heat the oven to 200 deg Celcius.
  2. Boil the pasta in a saucepan of salted water for 7 minutes (or as per package instructions). Do not overcook. Drain the water and rinse the pasta under cold water. Keep aside.
  3. Sprinkle some salt on the eggplant slices and keep aside for 10 minutes. Wash the slices and pat dry using a kitchen towel.
  4. Grill the eggplant on a hot grill pan till brown marks appear on both sides and the eggplants become’s a little soft. Sprinkle some salt and pepper over them. Keep aside.
  5. In a wok/pan add 2 tablespoon olive oil.
  6. Add the onion and garlic and sautxe9 till the onion turns translucent.
  7. Add the bell pepper and stir-fry for a minute.
  8. Add the corn kernels, soy granules, salt as required and mix well. Cook till all the water evaporates.
  9. Take it off the heat and mix in the pasta sauce and chili flakes.
  10. Add the herbs, reserving some for the garnish.
  11. Place some eggplant slices at the base of the baking dish, such that it is covered.
  12. Spoon over some of the vegetable sauce and spread evenly.
  13. Top with a 1-2 tablespoon of the bread crumbs and half of the cheese.
  14. Spread the pasta evenly over it. Spread another layer of the vegetable sauce.
  15. Top with the left over eggplant slices and place the olives in between the eggplant slices.
  16. Sprinkle the leftover bread crumbs and cheese over them.
  17. Bake for about 15-20 minutes till the cheese melts.
  18. Garnish with the herbs and serve with some garlic bread.