Tomato and eggplant casserole with noodles

Name: Tomato and eggplant casserole with noodles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Macaroni; 7-10 Tbsp Salt; 500 g Aubergines; 100 g Spring onions; 8-10 Tbsp Olive oil; 1 package (200 g) strained tomatoes; 1/8 l Vegetable broth (instant); 7-10 Tbsp Pepper; 150 g Sheep's cheese; 1/2 potty Rosemary; 50 g Flour; 3 large beef tomatoes; 40-50 g green olives filled with almond kernel; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Macaroni
7-10 Tbsp Salt
500 g Aubergines
100 g Spring onions
8-10 Tbsp Olive oil
1 package (200 g) strained tomatoes
1/8 l Vegetable broth (instant)
7-10 Tbsp Pepper
150 g Sheep's cheese
1/2 potty Rosemary
50 g Flour
3 large beef tomatoes
40-50 g green olives filled with almond kernel
7-10 Tbsp Grease

Directions

1
Break the macaroni into five centimetre long pieces and cook in plenty of boiling salted water for about eight minutes. In the meantime, wash the aubergines and cut them into thick slices. Place the slices next to each other, salt and cover with kitchen paper. Clean and wash spring onions and cut them into rings. Heat one to two tablespoons of oil in a saucepan and sauté the spring onions briefly. Take out one tablespoon of onion rings.
2
Add tomato sauce and stock to the pot, bring to the boil and simmer for two to three minutes. Season with salt and pepper. Pour the pasta onto a sieve, rinse with cold water and drain. Mix the noodles with the sauce. Cut the feta cheese into cubes. Wash the rosemary, dab dry and chop the leaves, except for something to garnish. Dab aubergines dry and turn in flour. Heat a little oil in a large frying pan and fry the aubergines in portions, turning them golden brown. Drain on kitchen paper. Wash, clean and slice the tomatoes. Put half of the aubergines, tomatoes, feta cheese, olives and rosemary in a greased casserole dish. Season with salt and pepper and spread the pasta on top.
3
Heat a little oil in a large frying pan and fry the aubergines in portions, turning them golden brown. Drain on kitchen paper. Wash, clean and slice the tomatoes. Put half of the aubergines, tomatoes, feta cheese, olives and rosemary in a greased casserole dish. Season with salt and pepper and spread the pasta on top. Cover with remaining vegetables, feta cheese and olives. Sprinkle with rosemary, salt, pepper and remaining spring onion rings and bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for 30 minutes. Serve garnished with rosemary