Preparation time:40 minutes Cooking Time:20 minutes Baking Time:50 minutes Makes 8 servingsIngredients• 1/2 cup fine dry breadcrumbs• 1 tablespoon extra-virgin olive oil• 2 small zucchini, chopped• 1 medium brinjal, chopped• 1 green or red capsicum, seeded and chopped• 1 medium onion, chopped• 1 stalk celery, sliced• 1 clove garlic, minced• 1/2 kg tomatoes, drained and coarsely chopped, juice reserved• Salt and freshly ground pepper, to taste• 1 kg dried whole wheat penne pasta• 1/2 cups coarsely grated mozzarella cheese• 2 large eggs, lightly beaten• 2 tablespoons freshly grated parmesan cheese .Method1. Preheat oven to 375° F. Coat a large baking dish with oil. Coat the dish with 114 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.2. Heat oil in a large non-stick pan over medium-high heat. Add zucchini, brinjal, capsicum, onion and celery.3. Cook, stirring occasionally, until tenderfor about 10 minutes.4. Add garlic and cook, stirring, for1 minute more.5. Add tomatoes and juice. Bring to a simmer and cook until thickened for 10 to 15 minutes.6. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.7. At the same time, cook penne in boiling, salted water for8 to 10 minutes.8. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.9. Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top.10. In a small bowl, combine remaining 114 cup breadcrumbs and Parmesan. Sprinkle evenly over the top.11. Bake pasta until golden and bubbly, 40 to 50 minutes.Let stand for10 minutes before serving.Nutritive value per serving• Energy: 390.88 kcal• Fat: 15.70 g• Sodium: 270.4 mg• Carbohydrates: 44.71 g• Fibre: 6.1g• Protein: 20.35 g• Potassium: 385.88 mg• Calcium: 345.27 mg
Preparation time:40 minutes Cooking Time:20 minutes Baking Time:50 minutes Makes 8 servingsIngredients• 1/2 cup fine dry breadcrumbs• 1 tablespoon extra-virgin olive oil• 2 small zucchini, chopped• 1 medium brinjal, chopped• 1 green or red capsicum, seeded and chopped• 1 medium onion, chopped• 1 stalk celery, sliced• 1 clove garlic, minced• 1/2 kg tomatoes, drained and coarsely chopped, juice reserved• Salt and freshly ground pepper, to taste• 1 kg dried whole wheat penne pasta• 1/2 cups coarsely grated mozzarella cheese• 2 large eggs, lightly beaten• 2 tablespoons freshly grated parmesan cheese .Method1. Preheat oven to 375° F. Coat a large baking dish with oil. Coat the dish with 114 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.2. Heat oil in a large non-stick pan over medium-high heat. Add zucchini, brinjal, capsicum, onion and celery.3. Cook, stirring occasionally, until tenderfor about 10 minutes.4. Add garlic and cook, stirring, for1 minute more.5. Add tomatoes and juice. Bring to a simmer and cook until thickened for 10 to 15 minutes.6. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.7. At the same time, cook penne in boiling, salted water for8 to 10 minutes.8. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.9. Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top.10. In a small bowl, combine remaining 114 cup breadcrumbs and Parmesan. Sprinkle evenly over the top.11. Bake pasta until golden and bubbly, 40 to 50 minutes.Let stand for10 minutes before serving.Nutritive value per serving• Energy: 390.88 kcal• Fat: 15.70 g• Sodium: 270.4 mg• Carbohydrates: 44.71 g• Fibre: 6.1g• Protein: 20.35 g• Potassium: 385.88 mg• Calcium: 345.27 mg