Ruote Pasta & Eggplant Gratin Recipe by Archana’s Kitchen

To start with the Ruote Pasta & Eggplant Gratin Recipe, preheat the oven to 200 deg Celcius.

Now boil the pasta in a saucepan of salted water for 7 minutes. Don’t overcook. Drain the water and rinse the pasta underneath chilly water. Hold apart.

Sprinkle some salt on the eggplant slices and hold apart for 10 minutes. Wash the slices and pat dry utilizing a kitchen towel.

Grill the eggplant on a scorching grill pan until brown marks seem on either side and the eggplants grow to be’s just a little comfortable. Sprinkle some salt and pepper over them. Hold apart.

In a wok add 2 tablespoon olive oil.

Add the onion and garlic and sauté until the onion turns translucent.

Add the bell pepper and stir-fry for a minute.

Add the corn kernels, soy granules, salt as required and blend properly. Cook dinner until all of the water evaporates.

Take it off the warmth and blend within the pasta sauce and chili flakes.

Add the herbs, reserving some for the garnish.

Place some eggplant slices on the base of the baking dish, such that it’s coated.

Spoon over among the vegetable sauce and unfold evenly.

Prime with a 1-2 tablespoon of the bread crumbs and half of the cheese.

Unfold the pasta evenly over it. Unfold one other layer of the vegetable sauce.

Prime with the left over eggplant slices and place the olives in between the eggplant slices.

Sprinkle the leftover bread crumbs and cheese over them.

Bake for about 15-20 minutes until the cheese melts.

Garnish with the herbs and serve your Ruote Pasta & Eggplant Gratin Recipe. 

Serve the Ruote Pasta & Eggplant Gratin Recipe together with Couscous Salad with Uncooked Mangoes or with a slice of Fast Roasted Vegetable Bread Pizza to make full dinner.