Perfect for a mid-week family meal. Super easy and packed with vegetables making it a great option to get more goodness into kiddies. As it’s cooked in the oven it means you can get on with other stuff while it’s cooking, which is ideal for busy parents.
Preparation time – 10 minutes
Cooking time – 80 minutes
Serves – 4
1 red onion
2 cloves of garlic peeled and crushed
1 Tbsp dried basil
1 Tbsp red pesto
1 tsp sugar (optional)
1 400g can chopped tomatoes
Fresh basil for garnish (optional)
Salt and pepper to season
Dried pasta – spaghetti or penne
Pre-heat the oven to 170 degrees fan assisted
Cut the aubergine into four length ways and then chop into chunks. Chop the pepper into chunks, slice the courgette and finely chop the onion.
Add to a casserole pot along with the garlic, chopped tomatoes, pesto, herbs, sugar and seasoning. Give a stir, put the lid on and place in the oven.
Bake in the oven for 60 – 80 minutes, until the vegetables are soft. Give it a stir half way through.
Cook the pasta according to instructions and top with the aubergine bake and some fresh basil or some parmesan cheese.