Vegetable pasta bake

Name: Vegetable pasta bake
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 aubergine , cut into 1cm cubes; 1 courgette , halved and sliced; 1 red onion , sliced; 2 red peppers , sliced; 4 tbsp olive oil , plus extra to drizzle; 2 garlic cloves , sliced; ½ tsp dried oregano; 1 red chilli , finely chopped; 400g chopped tomatoes; Tabasco (optional); 2 tbsp capers , drained; 40g pitted black olives; 500g penne, fusilli or other short pasta; 100g feta , crumbled; 250g halloumi , cut into 1cm cubes; pinch of chilli flakes

Preparation and cooking time
- Prep:10 mins
- Cook:1 hr and 5 mins
Easy
Serves 6

Ingredients

1 aubergine, cut into 1cm cubes
1 courgette, halved and sliced
1 red onion, sliced
2 red peppers, sliced
4 tbsp olive oil, plus extra to drizzle
2 garlic cloves, sliced
½ tsp dried oregano
1 red chilli, finely chopped
400g chopped tomatoes
Tabasco (optional)
2 tbsp capers, drained
40g pitted black olives
500g penne, fusilli or other short pasta
100g feta, crumbled
250g halloumi, cut into 1cm cubes
pinch of chilli flakes

Method

STEP 1
Heat the oven to 220C/200C fan/gas 7. Put the aubergine, courgette, onion and peppers in a large, low-sided roasting tray. Add 2 tbsp of oil and toss everything together with some seasoning. Roast for 30-35 mins, turning everything over halfway through cooking, until the veg are tender and lightly golden around the edges.
STEP 2
While the veg are roasting, make the sauce. Heat 2 tbsp of oil in a large pan over a medium heat and fry the garlic, oregano and chilli for a minute until fragrant. Add the tomatoes. Half fill the cans with water, swirl them around, then add to the pan, too. Bring to a simmer. Stir in the Tabasco, if using, and the capers and olives. Season well, adding a pinch of sugar if the tomatoes are a little acidic. Simmer for 15 mins until starting to thicken.
STEP 3
Cook the pasta for 5-6 mins or until very al dente. Drain and add to the sauce along with the roasted veg. Transfer to a large baking dish (we used a deep 20cm x 30cm dish). Top with the feta and halloumi, then drizzle with oil, add the chilli flakes and bake for 25-30 mins or until the top is golden and the pasta is tender. Leave to stand for 5 mins before serving. Serve with garlic bread or on its own with a dash more chilli flakes or Tabasco.