![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/PASTA-scaled.jpg?fit=300%2C169&ssl=1)
This is a lovely dish, that came from Waitrose, I have modified it so that rather than using the oven, I am cooking it in my Ninja Air-fryer.
Ingredients
- 250g of Penne or any pasta
- 3 tbsp Olive Oil
- 1 Aubergine, cubed
- 1 Red Onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp salt
- 1 tsp dried oregano or dried basil
- ½ tsp chilli flakes
- 2 x 400g cans of chopped tomatoes
- 250ml Double Cream
- 80g mozzarella, ready-grated or from a ball
- ¼ x 260g pack Essential Spinach, washed
- 50g Panko Breadcrumbs (or homemade dried crumbs)
- 30g Parmigiano Reggiano, finely grated
Method
If you were using an oven you would need to preheat the oven to 200ºC, gas mark 6, but as we are using a Ninja, we can skip this step.
Cook your pasta in a large pan of salted, boiling water for 10 minutes.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-1.jpg?resize=940%2C529&ssl=1)
In a Wok, or frying pan heat 1 tbsp oil and then add the aubergine (eggplant) and sauté over a medium-high heat until golden on all sides, about 5 minutes, the remove and places them on a dish while you move onto the next step.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-2.jpg?resize=940%2C529&ssl=1)
Heat 1 tbsp of oil in the same pan and add the onion. Sauté over a medium heat for about 3-4 minutes until softened and starting to brown.
Add the garlic, salt and dried oregano or basil and cook for 2 minutes.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-3.jpg?resize=940%2C529&ssl=1)
Stir in the chilli flakes, tomatoes and a splash of water
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-4.jpg?resize=940%2C529&ssl=1)
Return the aubergine to the pan and simmer for 5 minutes over a low heat.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-5.jpg?resize=940%2C529&ssl=1)
Add the cream and remove from the heat.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-6.jpg?resize=940%2C529&ssl=1)
Drain the pasta and add to the pan with the mozzarella, spinach, and plenty of black pepper.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-8.jpg?resize=940%2C529&ssl=1)
Mix well (the raw spinach will quickly wilt into the pasta) and spread out evenly in the pan.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-9.jpg?resize=940%2C529&ssl=1)
Remove the sauce to you oven proof dishes or dish
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/egplant10.jpg?resize=940%2C529&ssl=1)
Scatter the panko evenly over the pasta and sprinkle the parmesan on top.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-11.jpg?resize=940%2C529&ssl=1)
Drizzle with the remaining 1 tbsp olive oil and bake at 180 for 15 minutes, until the topping is golden and crunchy.
![](https://i0.wp.com/www.susiehunter.co.uk/wp-content/uploads/2023/03/eggplant-12.jpg?resize=940%2C529&ssl=1)
Leave for 5 minutes before serving with a crispy green salad.
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