Eggplant-Noodle Gratin

By mschweickert

Krista Ackerbloom Montgomery and Ann Taylor Pittman, Cooking Light

AUGUST 2005

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

Servings 6
Adapted from myrecipes.com

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.