Recipe(tried): Brinjal and Mushroom Pasta Bake

What a lovely day it is here today,its sooooo nice to see the sun out in all its glory,especially after the last few weeks of cold!!!!!.Yesterdays supper was a very laid back eal this is what we had........Brinjal and Mushroom Pastitso
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Serves 12
(This is a lot but my children love whats left for lunch the next day )
NB (Brinjals are Eggplant)

1 brinjal, diced
2 Tbls oil
1 onion, chopped
1 clove garlic crushed(i usually add 2-3 more,but we love garlic!)
1/2 lb button mushrooms, quartered
6-8 tomatoes, skinned and chopped
1/3 cup red wine (can add a wee drop more if wanted)
1 1/2 cups vegetable(or chicken if you,re not a veggie) stock
1/2 lb pasta of choice (i used small macaroni)
1 1/2 cups Cheddar cheese, grated
sauce
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3/4 lb ricotta cheese
2 eggs, beaten
1 cup milk
1/2 cup Cheddar cheese, grated
1 oz Parmesan cheese
Heat the oil and fry the brinjal, for several minutes until lightly browned, drain on kitchen paper. Add onion, garlic and mushrooms to the pan, add more oil if necessary. Cook until the onion is soft.Combine tomatoes, wine and stock in a pot, simmer for 15 minutes or until thick. Stir in brinjal and onion mushroom mixture.Cook pasta until tender, drain. Combine pasta with half of the brinjal mixture.Spread into a large ovenproof dish, top with remaining brinjal mixture. Combine all ingredients for the sauce and spread over brinjal mixture. Sprinkle with cheese and Parmesan. Bake at 180 C for 40 minutes.

with it I served garlic pesto bread and a some sauted fennel......Garlic Pesto Bread
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Serves:10 1 medium French loaf, sliced into 1 inch diagonals
1/3 cup and !tbls salted butter, softened
2 Tbls basil, or Tomato Pesto
4 garlic cloves, crushed
tin foil, to cover loaf
Preheat oven to 180 C(375F). Mix together butter, Basil Pesto and garlic spread onto loaf slices. Cover garlic loaf with tin foil, shiny side inwards. Heat in the oven for approximately 20 minutes. FENNEL SAUTE
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1 tbsp butter
1 tbsp vegetable oil
1 onion sliced
4-6 young fennel bulbs quartered
salt and milled black pepper to taste
1-2 tsp lemon juice

(Serves 4-6)

Heat butter and vegetable oil in a heavy based pan. Add onion and saut until just soft.
Add fennel and seasoning cover and cook for 10-12 minutes or until fennel have softened.
Sprinkle with lemon juice just enough to taste and serve immediately.

and then we had some fresh peaches with some lovely vanilla iice cream from the local deli.

Hope you all have a good day
love Julie