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Eggplant Pasta Bake with Ricotta Topping

It started off as a lasagne but the layers were too much effort!


Always sweat the onions and garlic; you'll rarely need to add more salt later on.
The eggplant can be peeled if desired. It can also be baked in advance and refrigerated or even kept frozen (if there's a glut) until required.
Any pasta can be used in this dish; in the past I've made it with shells, rigatoni and bowtie.
The water is used as needed purely as a thinner if the mixture gets too sticky during cooking.

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Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Eggplant Pasta Bake with Ricotta Topping.


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Posted by Coralie2 • 1y ago • Report
This sounds delish, I shall let you know what I think:)