Tomato Pasta Bake
This easy vegan tomato pasta bake is a budget-friendly, crowd-pleasing casserole packed with eggplant, peppers and a rich tomato sauce. Ready in about 45 minutes, it's crispy on top and tender underneath.
Ingredients
- 500 g spaghetti gluten-free, such as Schar
- 1 eggplant cut in small cubes
- 5 cloves garlic
- 6 tomatoes diced
- 2 red bell peppers diced
- 5 Tbsps tomato paste
- 1 onion diced
- 4 Tbsps olive oil
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 tsp basil dried
- sea salt and pepper to taste
Instructions
- Boil the pasta according to the instructions on the package. Leave it slightly al dente, as it will cook more in the oven.
- Grease an oven tray with 1 Tbsp of the oil.
- Heat the rest of the oil in a large pan and add the cubed eggplant and diced onion. Season with salt and pepper and cook for 10 minutes.
- In the meantime, add the tomato paste, diced tomatoes and peppers, spices, seasonings and garlic to a food processor or blender. Blend until smooth.
- When the pasta is ready, transfer it to the oven tray. Pour over the cooked eggplant and onion and the tomato sauce.
- Mix everything in the tray and spread evenly.
- Place it in the oven at 180C (375F) for 20 minutes.
- Serve and enjoy!
Notes
Drain the pasta while it's still slightly al dente, as it will continue to cook in the oven. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for the crispiest results.