A vegetarian baked pasta with eggplant, chickpeas, tomato sauce, and mozzarella.
70 gMozzarella cheese
1 cupChickpeas
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
200 gEggplant
2 clovesGarlic
150 gPasta
170 gTomato Sauce
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Dice eggplant and toss with cooking oil, salt, and black pepper.
Roast eggplant at 210°C / 410°F for 20 minutes until browned.
Boil pasta for 8 minutes until barely tender, then drain.
Mix pasta, eggplant, chickpeas, tomato sauce, and garlic in a baking dish, top with mozzarella, and bake at 190°C / 375°F for 15 minutes.