Baked Penne With Eggplant and Tomatoes

1. 1

   Preheat the oven to 375F Bring a large pan of salted water to the boil for the pasta.

2. 2

   Trim the eggplants and cut them into small chunks.

3. 3

   Heat the oil in a frying pan and fry the eggplant pieces in batches.

4. 4

   Transfer to a plate as they are ready.

5. 5

   Meanwhile cook the pasta for 5 mins - it will finish cooking in the oven later.

6. 6

   Drain the pasta, reserving 3 tbs of the cooking water, then return the pasta to the pan with the reserved water.

7. 7

   Add the pasta sauce, salt and pepper to taste, and the eggplant.

8. 8

   Stir together over a low heat up to simmering point then tip into a large ovenproof dish.

9. 9

   Mix together the breadcrumbs and parmesan and scatter over the pasta.

10. 10

    Bake for 35-40 mins until the top is crisp and golden.

* Per serving · 4 servings · Values may vary.