Wholemeal Penne and Eggplant Pasta Bake

Method

1. Preheat oven to 180°C.
2. Heat a large frypan over medium to high heat. Add 2 tbsp olive oil and eggplant, season with salt and pepper and sauté until tender and golden. Place into a medium bowl.
3. Return pan to the heat, add 2 tbsp olive oil and capsicum, season with salt and pepper and sauté until tender. Add to the bowl containing the eggplant.
4. Return pan to the heat, add 1 tbsp olive oil and onion, season with salt and pepper and sauté until tender, adding the garlic after three minutes. Add to the bowl containing the other vegetables
5. Meanwhile, in a pot of boiling salted water, add pasta and cook for two minutes less than suggested in the packet instructions.
6. Place cooked pasta, vegetable mix and sauce into a baking dish and mix well to combine.
7. Dollop ricotta over the pasta and scatter over the mozzarella.
8. Bake for 30 minutes or until bubbly and golden.
9. Allow to rest for 10 minutes before garnishing with basil leaves.
10. Serve and enjoy with family and friends!