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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.
Servings: 6
Print Recipe
  • 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

  • Rosemary

  • 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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