This is an absolutely delicious spaghetti dish. It didn't stay in a cake form for me once out of the pan, but I didn't cook it for 40 mins, it was gone 8pm and I really wanted to eat! It was really tasty tho and an interesting way to cook an aubergine!
Sweet Aubergine and Tomato Spaghetti Cake (from Super Food Family Classics by Jamie Oliver)
300g dried wholewheat spaghetti
4 sprigs fresh oregano
2 red onions, finely sliced
½–1 fresh red chilli, finely sliced
1 400g tin of plum tomatoes
300g cottage cheese
2 large free-range eggs
30g Parmesan cheese, grated
juice 1 lemon
1 tbsp balsamic vinegar
Preheat the oven to 180°C.
Place the whole aubergine in a large pan of boiling water. Sit something on top, like a colander, so the aubergine doesn't float to the top, cook for 15 mins, then remove to a board. Add the spaghetti to the water and cook according to packet instructions, then drain and place in a large bowl to cool.
Meanwhile, halve and roughly chop the aubergine about 1cm thick. Place a deep 26cm non-stick ovenproof frying pan on a medium heat with 1 tbsp of oil and the aubergine, then pick in the oregano leaves. Add the onions and chilli to the pan. Cook for 15 mins, stirring often until golden and gnarly.
Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill the tin with water, swirl around and pour into the pan. Bring to the boil, then simmer gently for 10 mins, or until thick. Taste and season.
Pour the tomato sauce over the spaghetti, add the cottage cheese, eggs, and Parmesan, then mix together really well. Pour the spaghetti mixture back into the pan, pushing it into an even layer and packing it up at the sides. Heat over a medium heat on the hob for 2 mins, then bake on the bottom of the oven for 40 mins, or until golden all over. Tip out on to a board, grate over the remaining Parmesan, and serve top with rocket, a squeeze of lemon juice and a drizzle of balsamic.