farfalle eggplant bake

This recipe is all about flavour! A great vegetarian dish that is fancy enough to serve to guests, but simple enough for a mid-week dinner.


recipes / eggplant / Farfalle Eggplant Bake


2 Mucci Farms Mini Eggplant

8 Mucci Farms Sapori™ Sweet Cocktail
  Tomatoes, quartered

4 red and yellow Mucci Farms Bella Sweets™
  Super Sweet Mini Peppers

1 zucchini

½ red onion

Extra-virgin olive oil

3 cups farfalle pasta

Basil pesto sauce

Bocconcini cheese



· Preheat oven to 425 ºF (218 ºC)

· Chop and sauté eggplants, zucchini, peppers and onion in extra-virgin
  olive oil.

· Cook farfalle for 7-8 minutes, drain and toss in basil pesto sauce.

· Toss farfalle with vegetables and place in oven safe casserole dish.

· Add tomatoes, bocconcini cheese slices, and sprigs of fresh rosemary.

· Bake for 10 minutes or until cheese is melted.

· Add salt and pepper to taste.



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