Zucchini, Eggplant, Tomato, and Cheese Bake

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Zucchini, Eggplant, Tomato, and Cheese Bake - a delicious oven-baked dish with tender vegetables and melted cheese, perfect as a main or side dish.

3.8

(16)

Updated : 12 May, 2025

Ingredients

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150 grams

Macaroni

300 grams

Eggplant

200 grams

Young courgettes

200 grams

Tomato

1 clove

Garlic

50 grams

Hard cheese

50 milliliters

Vegetable oil

to taste

Ground black pepper

to taste

Salt

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

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Advice

Eggplant and zucchini are versatile vegetables that can be prepared in various ways and pair well with different seasonings. Here are some popular ones: Lemon juice: Freshly squeezed lemon juice adds a refreshing tang. Olive oil: Enhances tenderness and aroma when roasting or frying. Herbs: Rosemary, thyme, basil, and parsley complement these vegetables perfectly. Paprika: Adds a rich flavor and aroma. Curry: Perfect for those who enjoy exotic flavors. Chili: For spice lovers, add a pinch of ground chili or red pepper. Feel free to experiment with different combinations to discover new flavors and aromas.

Preparation

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Step 1

Prepare the ingredients. Choose short pasta like elbows, rotini, or penne. Opt for high-quality pasta made from durum wheat. Use refined, odorless oil for frying. Wash and dry the vegetables.

Step 2

Chop all the vegetables in advance, as the pasta will cook while the vegetables fry. Cut the eggplant into medium cubes. If it's bitter, sprinkle with salt, wait 10 minutes, then rinse and dry. I used a non-bitter variety, so I skipped this step.

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Step 3

Cut the zucchini into cubes as well. If it's a mature zucchini, peel the skin and remove the seeds. I used a young zucchini and left the skin on.

Step 4

Dice the tomatoes like the other vegetables.

Step 5

Cook the pasta in boiling salted water. Boil it for 2 minutes less than the package instructions to keep it firm for baking. Drain the pasta.

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Step 6

Meanwhile, heat a frying pan over medium heat and add vegetable oil. Fry the eggplant for about 5 minutes, stirring occasionally. Then add the zucchini and fry for another 2 minutes. Finally, add the tomatoes and minced garlic. Season with salt and pepper, stir, and cook for 1 more minute.

Step 7

Preheat the oven to 355°F (180°C). Take a 20 cm (8-inch) baking dish and grease the bottom with a little vegetable oil. Spread the pasta as the first layer.

Step 8

Add the sautéed vegetables on top. Then, grate the cheese and sprinkle it over the dish.

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Step 9

Bake in the preheated oven for 20-25 minutes, until the cheese melts and turns golden brown. The exact time depends on your oven.

Step 10

Remove the baked pasta with zucchini, eggplant, and tomatoes from the oven and serve immediately. Enjoy your meal!