Baked Macaroni with Aubergine

  • Baked Macaroni with Aubergine


Everybody needs another recipe for baked macaroni!


  • 1 bag (8 servings) uncooked shells, ziti, or rotini
  • 1 aubergine
  • ½ onion
  • 1 bell pepper
  • 2T garlic, minced
  • 1 lb curd cheese/cottage cheese/quark
  • ½ lb mozzarella
  • 1 ½ jars of pasta sauce, any flavour
  • 3-4T olive oil
  • 1 beefsteak tomato
  • ½ tsp lemon pepper

Cooking Instructions

Boil the pasta about two minutes less than it says on the package. While that’s going on grease a lasagne pan and pour half a jar of pasta sauce into the bottom. Shake the pan so the sauce levels out across the whole bottom (this keeps the pasta from sticking). Drain the pasta, pour it in the lasagne pan, and cover it.

Put 2T olive oil in a large frying pan and add minced garlic and diced onion. While those cook, dice the aubergine and add it, with another 2T olive oil (not joking, aubergine will devour all your oil), then slice the pepper thinly and add that. Once the aubergine is cooked (it’ll be soft and greyish as the oil’s soaked all the way through), mix in lemon pepper and pour frying pan into lasagne pan.

Add curd cheese and diced tomato. Mix thoroughly. Top with 1 jar of pasta sauce and slices of mozzarella. Bake at 180C/350F for ~30 minutes, until cheese is melted and mozzarella is starting to brown in spots.

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