Ratatouille Penne Bake
|Courgettes||2 , thickly sliced|
|Firm tofu||7 Ounce, cubed (200 Gram)|
|Dark soy sauce||45 Milliliter (3 Tablespoon)|
|Sesame seeds||2 Teaspoon|
|Red pepper||1 Small, seeded and sliced|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Vegetable stock||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Ripe firm tomatoes||3 , skinned, seeded and quartered|
|Mixed herbs||15 Milliliter (1 Tablespoon)|
|Penne pasta/Other pasta shapes||8 Ounce (225 Gram)|
|Black pepper||To Taste|
|Crusty bread||1 (To Serve)|
1. Wash the aubergine and cut into 2.5 cm / 1 in cubes. Put into a colander with the courgettes, sprinkle with salt and leave to drain for 30 minutes.
2. Mix the tofu with the soy sauce, garlic and sesame seeds. Cover and marinate for 30 minutes.
3. Put the pepper, onion and garlic into a saucepan with the stock. Bring to the boil, cover and cook for 5 minutes until tender. Remove the lid and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan and cook for a further 3 minutes, then add the rinsed aubergine and courgettes and cook until tender. Season to taste.
4. Meanwhile, cook the pasta in a large pan of boiling, salted water according to the packet instructions, until al dente, then drain thoroughly. Preheat the grill. Toss the pasta with the vegetables and tofu. Transfer to a shallow ovenproof dish and grill until lightly toasted. Serve with bread.