Recipes
Baked Noodles and Eggplant

This variation on a traditional Middle-Eastern dish can be served on its own or with salad. Suitable for a dinner party.

Ingredients
1 1/2 pounds eggplant
some  {sea salt} as required
14 ounces whole-wheat noodles
1  large onion
1/3  clove garlic
3 tablespoons vegetable oil
2  large tomatoes
2 tablespoons tomato paste
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
Directions
Cut the eggplant into slices.

Cook the noodles in boiling salted water until just tender. Drain and keep warm.

Chop the onion and garlic and sauté them in the oil until golden.

Add the eggplant slices and fry until lightly browned on both sides, using a little more oil if necessary.

Peel and chop the tomatoes and add them to the eggplant mix along with the tomato paste. Season with the spices and add just a little water, simmering gently until the eggplant is tender and you have a thick sauce.

Place alternate layers of pasta and sauce in an oiled casserole dish.

Bake in oven at 350 degrees for 30 minutes. Alternatively, cover with wax paper and microwave for 7-8 minutes.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 40 min

Servings: 4

Recipe By: Leah Leneman

From:  Vegan Cooking for Everyone
Used with permission of Thorsons

Chef Suggestions
Can be served on its own or with salad.

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