Serves 6 – 10
500g Pipe Rigate (pasta)
2 Veggie Stock
1 Garlic Clove (chopped)
1/2 Onion (chopped)
2 c Aubergines (chopped)
1/2 c Kalamata Olives (chopped, pips discarded)
3 T Olive Oil
1/2 c Water
1 T Tomato Paste
1/2 t Oregano
Salt and Pepper
1 Halloumi (goat cheese) grated
4 T Butter
4 T Plain Flour
5 c Milk
1/2 t Cinnamon powder
1 T Bread Crumbs
Pre heat your oven to 180°C
Boil 1.8L of water, add 1 veggie stock, add your pasta
cook for 8 minutes (A few min less than the instructions on the packet)
cover and set aside
Heat the olive oil, add the garlic and onions
cook till soft.
Add aubergines, sautè
Add chopped tomatoes and olives, 1/2 c water, tomato paste and 1 veggie stock.
add oregano, salt and pepper.
Allow to thicken slightly,
cover and remove from heat
In a Sauce-pan
Melt the butter and flour
add 1 c of milk at a time, stirring continuously
once it starts to thicken, add 1 more cup of milk until all your milk is added.
turn off the heat
add the cinnamon and 1/2 your greated halloumi
Your pasta, should have absorbed all the liquid, if not, strain it and put it back in the pot.
Add 1/2 c of white sauce to the pasta, and gently combine.
In a large oven proof dish,
add 1/2 of the pasta, sprinkle 1/2 of the remaining halloumi,
layer the filling evenly on top of the halloumi
Layer the rest of the pasta, cover with the rest of the white sauce, sprinkle with the rest of the halloumi and bread crumbs
Bake in the oven (uncovered) for 35 minutes.
Serve hot or cold