(Baked pasta with vegetables - Our recipe)

Authentic Italian recipe - Baked pasta with vegetables

For the sauce
1 aubergine (eggplant), peeled and cubed
2 little courgettes (zucchini), sliced
2 medium size potatoes, peeled and cubed
1 little onion, finely chopped
1 sprig of fresh basil
1 tablespoon fresh parsley, finely chopped
450 g (16 oz ) can chopped tomatoes
100 ml (4 fl oz - 1/2 cup) dry white wine
12 tablespoons olive oil salt and chilli (if wished)
For "gratin"
300 g (10 1/2 oz) small pasta shape (riccioli, penne, macaroni.)
1 bunch of fresh chives
250 g (8 1/2 oz) "mozzarella" cheese
2 tablespoon olive oil
4 tablespoons dry breadcrumbs
4 tablespoons grated "parmesan cheese", if wished

Time:
preparation: 20 minutes for the sauce
....... 10 minutes for "gratin"
....... cooking: 30 minutes for the sauce
....... 20 minutes for pasta
....... 15-20 minutes in the oven
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare the sauce. Put all the vegetables in a saucepan; add olive oil, parsley, tomatoes and a ladle of water. Season with salt and chilli and cook, covered at a low flame, for about 30 minutes, stirring occasionally, or until the vegetables are tender.
If necessary add some other water. At this point add the fresh basil, finely chopped.
While the sauce is cooking, you can boil pasta in salted water, where you've added the finely chopped chives. If you haven't fresh chives, you can use one tablespoon of dried one.
Meanwhile cube the "mozzarella" cheese; preheat oven to 200° C (400° F) and prepare a shallow ovenproof baking dish.
Oil it slightly and sprinkle with the dry breadcrumbs. Drain pasta very well, dress it with the sauce and with 2/3 of the mozzarella cheese, cubed.
Stir gently and pour the mixture into the baking dish; spread the other part of "mozzarella" cheese and grated parmesan, if wished, over the surface and bake for about 15 minutes or until "mozzarella" cheese melts.