Ruote Pasta & Eggplant Gratin

Step 1: To begin with the Ruote Pasta & Eggplant Gratin Recipe, preheat the oven to 200 deg Celcius

Step 2: Now boil the pasta in a saucepan of salted water for 7 minutes

Step 3: Do not overcook

Step 4: Drain the water and rinse the pasta under cold water

Step 5: Keep aside

Step 6: Sprinkle some salt on the eggplant slices and keep aside for 10 minutes

Step 7: Wash the slices and pat dry using a kitchen towel

Step 8: Grill the eggplant on a hot grill pan till brown marks appear on both sides and the eggplants become's a little soft

Step 9: Sprinkle some salt and pepper over them

Step 10: Keep aside

Step 11: In a wok add 2 tablespoon olive oil

Step 12: Add the onion and garlic and sauté till the onion turns translucent

Step 13: Add the bell pepper and stir-fry for a minute

Step 14: Add the corn kernels, soy granules, salt as required and mix well

Step 15: Cook till all the water evaporates

Step 16: Take it off the heat and mix in the pasta sauce and chili flakes

Step 17: Add the herbs, reserving some for the garnish

Step 18: Place some eggplant slices at the base of the baking dish, such that it is covered

Step 19: Spoon over some of the vegetable sauce and spread evenly

Step 20: Top with a 1-2 tablespoon of the bread crumbs and half of the cheese

Step 21: Spread the pasta evenly over it

Step 22: Spread another layer of the vegetable sauce

Step 23: Top with the left over eggplant slices and place the olives in between the eggplant slices

Step 24: Sprinkle the leftover bread crumbs and cheese over them

Step 25: Bake for about 15-20 minutes till the cheese melts

Step 26: Garnish with the herbs and serve your Ruote Pasta & Eggplant Gratin Recipe

Step 27: Serve the Ruote Pasta & Eggplant Gratin Recipe along with Couscous Salad with Raw Mangoes or with a slice of Quick Roasted Vegetable Bread Pizza to make complete dinner