Pasta au gratin with aubergine sauce

Name: Pasta au gratin with aubergine sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Aubergine (approx. 300 g); 1 Onion; 2 red chillies; 400 g Gnocchi noodles; 7-10 Tbsp Salt; 60 g Pine nuts; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON ground cilantro; 1 can(s) (850 ml) Tomatoes; 100 g Sultanas; 125 g Mozzarella cheese; 100 g Parmesan cheese; 5 Stem(s) Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Aubergine (approx. 300 g)
1 Onion
2 red chillies
400 g Gnocchi noodles
7-10 Tbsp Salt
60 g Pine nuts
4 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON ground cilantro
1 can(s) (850 ml) Tomatoes
100 g Sultanas
125 g Mozzarella cheese
100 g Parmesan cheese
5 Stem(s) Parsley

Directions

1
Wash and clean the aubergine and cut into small cubes. Peel and chop the onion. Clean the chillies, cut lengthwise, wash and remove the seeds. Chop the pods finely. Cook the noodles in boiling salted water according to the instructions on the packet
2
Roast the pine nuts in a hot, large pan without fat until golden brown, take them out. Heat 2 tablespoons of oil in the pan. Fry the aubergine in it, turning several times until golden brown. Add onion and chilli and fry briefly. Season with salt, pepper, sugar and coriander. Add tomatoes and sultanas. Coarsely chop the tomatoes with a spatula. Simmer everything for about 10 minutes at medium heat. Drain the pasta and let it drain. Season the sauce again, mix with pine nuts and the pasta. Spread in a casserole dish
3
Drain the mozzarella, grate roughly. Finely grate the parmesan, mix both. Spread on the pasta and sprinkle with 2 tbsp. oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes until golden brown. Wash parsley, shake dry. Pluck off leaves and chop finely. Serve pasta sprinkled with parsley