Eggplant Noodle Gratin
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Ingredients
- 1 tablespoon olive oil
- 4 cups coarsely chopped peeled eggplant
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 2 cups chopped tomato
- 3 garlic cloves, minced
- 3 cups hot cooked medium egg noodles (about 2 2/3 cups uncooked pasta)
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon chopped fresh oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2/3 cup (about 2 1/2 ounces) shredded provolone cheese
Details
Preparation
Step 1
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and bell pepper; sauté 5 minutes or until eggplant is tender. Add tomato and garlic; sauté 1 minute. Remove from heat; stir in noodles and next 5 ingredients (through black pepper). Spoon into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 350° for 25 minutes or until thoroughly heated and cheese melts.
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