Vital Veg, organic farm, aubergine

Aubergine pasta pie

For the sauce :
2 tbsp olive oil
2 garlic cloves
900ml passata
For the pie :
2 aubergines (700g in total)
About 150ml olive oil
400g penne or rigatoni
900ml passata
50g parmesan cheese, grated
1 tbsp dried oregano
2 large eggs, hard-boiled and sliced
150g Italian salami, thickly sliced and cut into strips
200g mozzarella cheese, sliced
50g caciocavallo (or provolone) cheese, sliced
2 tbsp dried breadcrumbs
2 tbsp extra virgin olive oil

A stunning dish, full of different flavours – the pasta is encased in the fried aubergines.

Serves 6

First make the tomato sauce: fry the garlic in olive oil for 30 seconds, add the passata, season and simmer for 40 minutes.

Preheat a grillpan. Cut the aubergines lengthways into thin slices about 5mm thick. Brush each slice with olive oil and grill for 2 to 3 minutes on each side. Set aside.

Preheat the oven to 190C/375F/gas mark 5. Cook the pasta in boiling water until al dente. Drain and immediately stir through the passata.

Add the parmesan and oregano, mix well and then taste and adjust the seasoning.

Use the aubergine to line the bottom and sides of a 20cm diameter springform cake tin.

Cover the bottom with a layer of pasta and then with sliced eggs, salami strips, aubergine slices, mozzarella and caciocavallo slices.

Repeat these layers until all ingredients are used, finishing with a layer of pasta. Sprinkle with the breadcrumbs and drizzle with the oil.

Bake for about 20 minutes or until the dish is heated right through.

Run a spatula round between the pie and the inside of the tin.

Place a round serving dish upside down over the tin and invert. Leave to stand for a few minutes, then unclip and remove the tin and serve immediately.