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Baked Vegetable and Tomato Noodles




Source of Recipe


ninemsn


List of Ingredients




2 tablespoons olive oil
1 medium (150g) brown onion, chopped
1 garlic clove, crushed
1 small (90g) finger eggplant, chopped
2 small (180g) zucchini, chopped
1 tablespoon tomato paste
1 tablespoon finely chopped fresh oregano
2 x 85g packets 2-minute noodles, tomato flavour
1 egg, beaten lightly
½ cup (40g) grated parmesan cheese
2 tablespoons grated parmesan cheese, extra
12 black olives



Recipe



Preheat oven to moderate (180°C/160°C fan-forced). Heat oil in a non-stick frying pan. Add onion, garlic, eggplant and zucchini; cook, stirring, until vegetables are tender. Stir in tomato paste and oregano; remove from heat.

Meanwhile, add noodles (without flavour sachets) to a medium saucepan of boiling water; boil, uncovered, until noodles are just tender; drain.

Combine egg with one of the flavour sachets; mix well.

Combine vegetable mixture, noodles, egg mixture and cheese in a large bowl. Spread into an ovenproof dish (base measures 20cm); sprinkle top with extra cheese.

Bake in a moderate oven for about 20 minutes or until browned. Top with olives and serve with a green salad, if desired.

Not suitable to freeze.
Not suitable to microwave.