Ingredients

  • 2 Eggplant
  • 1 tsp Garlic Powder
  • 1 tsp Italian Herbs
  • 1/2 tsp Salt
  • 2 tbsp Olive Oil
  • 450 g Rigatoni
  • 1 Onion
  • 3 cloves Garlic
  • 2 Bellpepper
  • 2 tbsp Olive Oil
  • 400 g Crushed Tomatos
  • 100 ml Water
  • 1 bag Grated Cheese
  • 1 block Feta Cheese

Steps

  1. Cut Eggplant into thin slices, then cut into quarters.
  2. To a sheet pan add the eggplant, Garlic Powder , Italian Herbs , Salt , Olive Oil and mix. Spread in a single layer and bake for ⏲️ 20 Minutes at 180 °C.
  3. Boil water with salt and cook Rigatoni al dente.
  4. Cut Onion , Garlic , Bellpepper .
  5. Heat Olive Oil , add onion and garlic and fry shortly. Add the bellpeppers and cook for ⏲️ 5 minutes , add a pinch of salt. Add Crushed Tomatos , Water and let simmer for ⏲️ 10 minutes .
  6. Add the pasta and 3/4 of the sauce to a casserole and mix. Add half of the Grated Cheese , then add a layer of crumbled Feta Cheese . Next, add the eggplant on top. Lastly, add the rest of the sauce and the other half of the cheese.
  7. Cover with tinfoil and bake for ⏲️ 30 minutes at 200 °C, the remove the foil and bake another ⏲️ 5 minutes on grill setting.
  8. Serve with freshly cut basil.