Ingredients
1/3 cup (80m1) olive oil
3 cloves garlic, crushed
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
2 medium (600g) eggplants
coarse cooking salt
1 large (500g) kumara,
peeled, sliced
4 medium (480g) zucchini,
thinly sliced
2 medium (300g) onions,
thinly sliced
2 medium (260g) tomatoes,
thinly sliced
PASTA CHEESE TOPPING
250g small pasta shells
11/2 cups (185g) grated tasty
cheddar cheese
1/4 cup (50g) sunflower seed
kernels, toasted
Method
Combine oil, garlic and herbs in small bowl. Cut eggplants into 7mm slices, place on wire racks over oven trays, sprinkle with salt, stand 30 minutes. Rinse under cold water; pat dry with absorbent paper.
Place half the eggplant slices over base of shallow ovenproof dish (4 litre/ 16 cup capacity). Brush with a little oil mixture, top with kumara, zucchini, onions, tomatoes and remaining eggplants, brush with remaining oil mixture. Press vegetable mixture down firmly, spoon over pasta cheese topping. Bake, covered, in moderately hot oven 1 hour, remove cover, bake about 30 minutes or until browned.
Pasta Cheese Topping:
Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain, rinse under cold water, drain. Combine pasta, cheese and kernels in bowl; mix well. Serves 6.