Name: Tuna, pasta and char-grilled vegetable pie
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 250 gram penne pasta; 3 medium zucchini, thinly sliced; 1 medium red capsicum, quartered; 3 baby eggplants, thinly sliced; 2 tablespoon olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 410 gram canned crushed tomatoes; 425 gram canned tuna in oil, drained, flaked; 2 tablespoon finely chopped fresh basil; 4 eggs, beaten lightly; 1 cup (60 grams) coarse ciabatta breadcrumbs; 1/4 cup (20 grams) pizza cheese

Ingredients

250 gram penne pasta

3 medium zucchini, thinly sliced

1 medium red capsicum, quartered

3 baby eggplants, thinly sliced

2 tablespoon olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

410 gram canned crushed tomatoes

425 gram canned tuna in oil, drained, flaked

2 tablespoon finely chopped fresh basil

4 eggs, beaten lightly

1 cup (60 grams) coarse ciabatta breadcrumbs

1/4 cup (20 grams) pizza cheese

Method

1.In medium saucepan of boiling, salted water, cook pasta, uncovered, until tender; drain.

2.Meanwhile, in a large bowl, combine zucchini, capsicum and eggplant with half the oil; season. Cook vegetables on heated oiled grill plate (or grill, barbecue or grill pan) until browned both sides and tender. Cut into small pieces.

3.Preheat oven to 200°C. Oil 22cm springform tin; line base and side with baking paper. Stand tin on oven tray.

4.Heat remaining oil in large saucepan; cook onion and garlic, stirring, until tender. Add undrained tomatoes; bring to the boil. Simmer, uncovered, 2 minutes. Remove from heat, stir in tuna, basil, vegetables and pasta; season to taste. Cool slightly; stir in eggs. Pour mixture into tin. Sprinkle with breadcrumbs and cheese.

5.Bake pie about 50 minutes or until browned and set. Stand 20 minutes before serving.

Pie is best left to cool completely before slicing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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