Aubergine Pasta Bake
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Aubergine Pasta Bake

Aubergine Pasta Bake

Ingredients

Method

  • 2 diced aubergines
  • 1 chopped red onion
  • 6 whole garlic cloves
  • 4 tbsp olive oil
  • 2 chopped red peppers
  • 4 chopped tomatoes
  • 2 chopped sundried tomatoes
  • 300g wholewheat penne
  • 3 slices of bread
  • 50g mature cheddar cheese
  • 4 tbsp chopped mint
  • 100g pitted black olives
  • Preheat the oven to 220C. Toss the aubergines, garlic, onion and peppers with olive oil and seasoning, then lay on a roasting tray and roast for 30 mins. Add the tomatoes, sundried tomatoes and some more seasoning, and roast for 10 mins more.
  • Cook the pasta in boiling salted water until al dente, then drain. Place the bread in a food processor and whizz to make breadcrumbs, then add the cheese and whizz again. Mix the pasta with the roasted vegetables, then add to an oven dish. Sprinkle with the breadcrumb mix and bake for 15 mins. Serve with a scattering of mint and olives, and enjoy.
30 mins
4 serving

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