Meat Free Monday Aubergine Pasta
This is a great way to get some vegetables into kiddies. They love the Mediterranean flavours and pasta is always a firm favourite in our house for an easy mi-week meal. As it's all bunged in the oven it is super easy to rustle together with very little hand on time.
Ingredients
- 1 red onion
- 2 cloves of garlic peeled and crushed
- 1 Aubergine
- 1 courgette
- 1 pepper
- 1 Tbsp dried basil
- 1 x 400g tin of chopped tomatoes
- Salt and pepper
- Pasta 400g
Instructions
- Pre-heat the oven to 170 degrees, fan assisted
- Cut the aubergine into four lengthways and then chop into chunks. Chop the pepper into chunks, slice the courgette and finely chop the onion
- Add all the ingredients to a casserole pot along with a good pinch of salt and pepper. Give it all a stir, put the lid on and place in the oven. Bake for about 60 minutes or until the vegetables or cooked through. Give it a stir half way through cooking.
- About 12 minutes before the end, cook the pasta according to the packet instructions. Once cooked, divide into four bowls and top with the aubergine bake.
- Top with some parmesan cheese or grated cheddar