Eggplant Pasta Bake

Ingredients:

• 2 medium eggplants
• 1 red onion, chopped
• 3 1/2 cups fusilli pasta
• 3 garlic cloves, minced
• 1 1/2 cups canned tomatoes, chopped
• 1 cup passata
• 4 sundried tomatoes, chopped
• 1 1/2 cups vegetable stock
• 2 teaspoons balsamic vinegar
• 3 Tablespoons olive oil
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons Italian herbs
• 1/2 cup parmesan cheese, shredded
• 1/4 teaspoon onion granules
• 1/4 teaspoon garlic granules
• Salt and pepper to taste

Instructions:

1. Prepare eggplant: Preheat the oven to 375 F. Cut the eggplant twice lengthwise to get 4 long strips. 
2. Roast the eggplant: Place each strip skin side down on a large baking sheet lined with parchment paper. Brush with 1 Tablespoon of oil then sprinkle a little salt plus onion and garlic granules. Bake in the center of the oven for 45-55 minutes until tender and browned. Remove from the oven and cut eggplant into chunks. Set aside.
3. While the eggplant is roasting, cook the pasta according to the package.
4. In a large pan, add 1 Tablespoon on oil, add in the red onion and cook gently for about 3 minutes. Next, add in the sundried tomatoes and garlic and continue cooking over medium heat for 2 minutes.
5. Add in the tomatoes, stock, passata, balsamic vinegar, pepper flakes, herbs, then stir, cover and simmer for 5 minutes. Remove from the heat, add the cooked pasta, eggplant, salt and pepper to taste.
6. Bake: Add the parmesan cheese and about 1 Tablespoon of olive oil on top. Bake in the center of the oven for 25-30 minutes until caramelized. 
7. Serve and enjoy!