Eggplant-Noodle Gratin

Name: Eggplant-Noodle Gratin
Ingredients: 1 tablespoon olive oil; 4 cups coarsely chopped peeled eggplant; 1 cup chopped yellow onion; 1 cup chopped red bell pepper; 2 cups chopped tomato; 3 garlic cloves, minced; 3 cups hot cooked medium egg noodles (about 2 2/3 cups uncooked pasta); 1/4 cup chopped fresh basil; 1 tablespoon balsamic vinegar; 1 teaspoon chopped fresh oregano; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cooking spray; 2/3 cup (about 2 1/2 ounces) shredded provolone cheese

14 ingredients

2 steps

Ingredients

1 tablespoon olive oil
4 cups coarsely chopped peeled eggplant
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 cups chopped tomato
3 garlic cloves, minced
3 cups hot cooked medium egg noodles (about 2 2/3 cups uncooked pasta)
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh oregano
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2/3 cup (about 2 1/2 ounces) shredded provolone cheese

Directions

1

Preheat oven to 350°.
2

Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and bell pepper; saute 5 minutes or until eggplant is tender. Add tomato and garlic; saute 1 minute. Remove from heat; stir in noodles and next 5 ingredients (through black pepper). Spoon into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 350° for 25 minutes or until thoroughly heated and cheese melts.