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Helen from Welshcakes and Wellies

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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. Pre-heat the oven to 170 degrees, fan assisted
  2. Cut the aubergine into four lengthways and then chop into chunks. Chop the pepper into chunks, slice the courgette and finely chop the onion
  3. 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.
  4. 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.
  5. Top with some parmesan cheese or grated cheddar