Baked ziti with aubergine and onion

Baked ziti with aubergine and onion, in a red wine, garlic and basil sauce, with vegan cream cheese and vegan hard cheese. This tasty bake is delicious comfort food, and was worth the effort despite feeling rather grotty. It does require a little effort, but you can separate a few stages, if you are struggling with Long Covid-related exhaustion. It's suitable for vegans, and also for those following kosher diets. It's probably problematic for those of you following Long Covid-related low histamine diets, due to the tomatoes and red wine. Thank you 🙂

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Step 1

Preheat the oven to 220 Celsius (425 Fahrenheit), and whilst it is heating, cook the ziti as per the pack

Step 2

Heat the olive oil in a pot, then fry the sliced aubergine for 2-3 minutes on each side, before placing to one side

Step 3

Drain most of the used oil, leaving around 1-2 tbsp left, then fry the onion and garlic for 2-3 minutes, stirring often, before adding the tomatoes, basil, red wine, water, low salt and black pepper. Boil for 10 minutes

Step 4

Return the aubergines to the pan, mix with the cooked ziti and stir well

Step 5

Place the mixture in one large (or two small) baking dishes, add the vegan cream cheese (or vegan feta) in spoonfuls here and there, and sprinkle grated vegan hard cheese

Step 6

Bake for 20 minutes, uncovered, until it is golden and crispy.

Step 7

Serve yours with fresh basil with a green side salad drizzled with olive oil. Enjoy!