Ingredients
500 g penne pasta
2 cups shredded three cheese blend
Vegetable sauce
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 medium eggplant (350g) trimmed, chopped
2 medium zucchini (300g) trimmed, chopped
1 tsp dried chilli flakes
1 tsp dried oregano leaves
700 g tomato purée (passata)
2 x 400 g canned cherry tomatoes in tomato juice
1 cup water
2 tbsps drained, baby capers
salt and pepper to taste
1 cup fresh basil leaves
Method
- Lightly grease a rectangular, ovenproof dish (14-cup capacity).
- To make vegetable sauce, heat oil in a stockpot over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add eggplant, zucchini, chilli and oregano. Cook, stirring, for 1 minute.
- Add sauce, tomatoes, water and capers. Season. Bring to boil. Simmer, uncovered, stirring occasionally, for about 30 minutes, or until slightly thickened. Remove. Stir in basil.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Stir into sauce. Transfer to prepared dish. Sprinkle over cheese. Cover tightly with greased foil.
- Cook in a hot oven (200°c) for 20 minutes. Remove foil. Cook for a further 15 minutes, or until golden brown. Remove.
- Stand bake for 10 minutes before serving.