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

Vegetable pasta bake topped with feta in a baking dish

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.