Baked bucatini recipe
What you need:
4 large eggplants, cut into strips lengthways
125ml extra virgin olive oil
2 red and 2 green capsicums, seeded and cut into strips lengthways
700g bucatini, broken in half
750ml bolognese sauce
2 chopped hardboiled eggs
1 egg lightly beaten
250g mozarella, sliced
80g parmigiano reggiano, grated
Preheat oven to 200°C (fan-forced).
Blanch eggplant in large saucepan boiling water for 1 minute, remove and drain, squeezing out any excess water.
Heat olive oil in shallow frying pan on medium heat, fry eggplant and capsicum separately in batches until soft.
Drain on paper towel, season with salt and fresh black pepper, cut into 2cm dice and combine.
Cook pasta in large saucepan of boiling salted water for 7 minutes or until al dente. Drain, return to pan, then add 2 ladles bolognese and combine.
Place 2 ladles bolognese in base of a 5 litre baking dish, add 1/3 of pasta.
Scatter half of the chopped egg and eggplant/capsicum, mix evenly over pasta.
Cover with a layer of mozarella and some parmigiano.
Pour a generous layer of bolognese over the top and repeat the layering process, ending with a layer of bolognese sauce, drizzle with the beaten egg and scatter the remaining parmigiano.
Cover with foil, bake 45 minutes, remove foil after 25 minutes.
Stand for 5 minutes before serving.