Name: Eggplant and pasta twist recipe by Rashida Zakirhusain Saldiwala at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 700 gms tomatoes (blanched and finely chopped); 1 no. Onion (chopped finely); 1 no. Capsicum (chopped finely); 1 1/2 cup boiled American sweet corn; 1 1/2 cup brinjal (bite size pieces); 1 cup potatoes (bite size); 1 TBSP GARLIC PASTE; 1 cup macaroni (you can use any pasta of colour and shape. I like macaroni); 1 tsp chilly powder; 2 tbsp Oil; Salt to taste; 3/4 cup white sauce; 4 tbsp grated cheese; 1 1/2 cup crushed cheeseling biscuits

Ingredients Serving: 4

700 gms tomatoes (blanched and finely chopped)
1 no. Onion (chopped finely)
1 no. Capsicum (chopped finely)
1 1/2 cup boiled American sweet corn
1 1/2 cup brinjal (bite size pieces)
1 cup potatoes (bite size)
1 TBSP GARLIC PASTE
1 cup macaroni (you can use any pasta of colour and shape. I like macaroni)
1 tsp chilly powder
2 tbsp Oil
Salt to taste
3/4 cup white sauce
4 tbsp grated cheese
1 1/2 cup crushed cheeseling biscuits

Instructions

Prepare white sauce with 2 tbsp maida, salt and water.
Heat oil in pan. Fry the bite sized brinjal and potatoes. Keep aside.
Remove extra oil from pan. Keep 4 tbsp oil in it.
In that oil fry onions, capsicum till soft. Now add garlic paste, chilli powder, salt. Sauté for a minute.
Now add blanched tomatoes. Cook till tomatoes are cooked.
Lastly add cooked corn, fried brinjal, potatoes and boiled macaroni.
Mix well and cook till no water remains.
Now baking time. Pre heat the oven at 200 degree Celsius. Put the prepared mixture in a baking dish. Cover it with white sauce, over spread grated cheese and lastly with the crushed cheeseling biscuits powder. Bake for 20mins. Or till biscuits layer is golden brown and crispy. You can avoid the biscuit powder. Just bake till cheese melts. I too haven't used biscuit layer. Enjoy!!!!!

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