Garlic & Herb Seasoning, Green Onion Seasoning, Mushroom or Sun-dried Tomato Pesto, Vegetable Stock Powder, Tomato & Mushroom Pasta Sauce
You will need
2 aubergines, sliced lengthways into 1 cm slices
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
olive oil
1 large onion, chopped
Ina Paarman’s Green Onion Seasoning
4 T (60 ml) Ina Paarman’s Mushroom or Sun-dried Tomato Pesto
1 ¾ cups (430 ml) water
2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
1 x 400 g Ina Paarman’s Tomato & Mushroom Pasta Sauce
150 g spaghetti, broken into thirds
½ cup (125 ml) grated cheddar cheese
½ cup (125 ml) fresh breadcrumbs
2 T (30 ml) melted butter
Method
Adjust the oven rack to the middle position and preheat the oven to 180°C. Butter an ovenproof dish 29 cm x 20 cm.
Season the aubergines with Garlic & Herb Seasoning and brush with olive oil on one side only. Oven bake on a baking sheet lined with baking paper for 20 minutes.
Heat 2 T (30 ml) oil, add the onion, seasoned with Green Onion Seasoning to the frying pan.
Stir-fry until onion is beginning to brown then add Mushroom or Sun-dried Tomato Pesto.
Add 1 ½ cups (375 ml) water and Vegetable Stock Powder to pan and bring to the boil.
Add the Pasta Sauce (shake out the bottle with the remaining ¼ cup (60 ml) of water). Stir to mix.
Layer half the aubergine slices in the bottom of the dish. Scatter the broken spaghetti over the aubergine layer.
Add the sauce and then layer with the remaining aubergines.
Mix the topping ingredients together and sprinkle over the final aubergine layer.
Bake open for 30 – 35 minutes.
Serve with a salad.
