A gorgeous high rise pie filled with eggplant, sauce, spaghetti and mozzarella cheese. Looks great at the dinner table and tastes even better.
Ingredients
- 2 tbs olive oil
- 4 eggplant diced
- 1 garlic clove crushed
- 4 Italian pork sausage crushed skin off
- 3 cup pasta sauce skin off
- 1/2 cup red wine
- 150 g mozzarella cubed
- 1 cup parmesan cheese grated
- 1 pinch parsley optional
- 250 g angel hair pasta
- 3 sheets puff pastry
Method
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Step 1Heat olive oil, add diced eggplant and saute.
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Step 2Begin to boil water for spaghetti. Add garlic and cook until eggplant is softened. Add more oil if needed.
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Step 3Remove from heat and place in large mixing bowl.
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Step 4Remove casing from sausages add to same pan and cook 5 minutes, add red wine and cook for another 5 minutes.
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Step 5Remove and add to eggplant.
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Step 6Add spaghetti to water and cook for 2 minutes. Drain and mix into bowl of eggplant and sausages.
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Step 7Mix through the pasta sauce, mozzarella and parmesan cheese. Add a dash of salt and pepper. Fresh parsley is optional. Allow to cool in bowl.
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Step 8Line a 20 cm springform tin with puff pastry.
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Step 9Pour spaghetti and eggplant mixture into pastry shell and cover with the 3rd sheet of pastry. Cut around rim with sharp knife enclosing the pastry well. Bake at 180C for 30-40 minutes until the pie is well cooked.
Equipment
- 1 20cm springform pan
Recipe Notes
I have cooked this a few times now and every one has loved it. Very impressive for a dinner party. Zucchini can be substituted for the eggplant but will need less cooking. I use raguletto red wine and garlic pasta sauce. I prefer to use Lebanese or Japanese eggplant.
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