This is a rich, protein packed comfort dish you’re going to love for a midweek dinner. Thank me later when you’re digging into the sweet caramelized eggplant. Packed with hidden veg and topped with a light layer of feta and mozzarella cheese.
Skip the mess, this dish is prepared in one baking dish. Baked until golden and bubbling.
This recipe makes enough for 2, double in size to make 4 portions Xx
1 small / 1/2 large eggplant
1/4 red capsicum
5 button mushrooms
1 small tomato
Olive oil
Balsamic Vinegar
Oregano
Salt & Pepper
240g of chicken
1 cup of passata (pure tomato sauce)
125g of dried pasta
Mozzarella
Feta
1. Preheat your oven to 200C
2. Chop your veg, place in a baking dish suitable for a pasta bake (I used my 8x8 brownie dish)
3. Cover the veg in a generous guzzle of olive oil and balsamic. Season with oregano, salt and pepper
4. Bake the veg in the oven until soft, this should take ~20-30 minutes
5. In the mean time, boil water and prepare your pasta
6. Chop your chicken into bite sized pieces, cover in olive oil and season with s&p and oregano. Cook in a medium hot pan
7. Once veg is cooked, add the chicken, pasta, passata and an extra splash of balsamic to the dish. Mix everything until well combine
8. Top with some mozzarella and feta and then place back in the oven for 10-15 minutes until golden and bubbling
9. Allow to rest for 5 minutes before serving and then dig in Xx
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