Photo: Jan Smith
Yield
6 servings (serving size: about 1 cup)

A touch of balsamic vinegar gives this gratin a slight sweetness reminiscent of caponata. Serve with pork chops or pork tenderloin.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and bell pepper; sauté 5 minutes or until eggplant is tender. Add tomato and garlic; sauté 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.

Ratings & Reviews

Another good use for too many eggplants

JessicaNat
September 11, 2016
Good solid side recipe. I did add 1/4 teaspoon crushed red pepper as it needed some zing. It was good left over.  Don't see why the cheese could not be switched out to Asiago or Fontina.

JessicaNat's Review

Judy
May 19, 2013
N/A