Name: Aubergine and red pepper pasta bake
Total time: 2400 s
Yield: 6
Ingredients: 500 gram fusilli; 2 aubergine; 2 red pepper; 2 clove garlic; 2 tin chopped tomatoes; 1 teaspoon dried oregano; 1 handful basil; 250 gram Italian mozzarella; 80 gram cheddar; 3 tablespoon olive oil

Step 1

Preheat the oven to 210°C/190°C fan. Bring a large pan of salted water to the boil and add the pasta. Cook for 7 minutes, then drain, reserving a mugful of cooking water.

Step 2

Meanwhile, heat 2 tbsp olive oil (30 mL) in a large, deep frying pan. Tip in half the aubergine (2) along with a pinch of salt and cook for 5 minutes, or until golden. Remove with a slotted spoon and repeat with the remaining aubergine, then remove this too and set aside.

Step 3

Turn the heat up to high and add a splash more olive oil (15 mL) . When hot, add the peppers (2) and garlic (2 cloves) and cook for 3-4 minutes. Add the tomatoes (2 tins) and oregano (2 g) along with the reserved pasta water. Bring up to a simmer and cook for 3-4 minutes.

Step 4

Add in the pasta (500 g) , aubergines and basil (1 handful) (if using) and stir well. Season well with salt and pepper and stir again. Transfer the pasta to a 22 x 30cm roasting tin. Lay the mozzarella (250 g) over the pasta and grate over a little cheddar (80 g) or parmesan, if you like.

Step 5

Bake on the top shelf of the oven for 15-20 minutes, or until the cheese is golden and bubbling.

Aubergine and red pepper pasta bake

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