Roast Vegetables Al Forno
|Aubergine||1 , cut into 1/2 inch dice|
|Red peppers||2 , cut into 1/2 inch dice|
|Garlic||2 Clove (10 gm), crushed|
|Crushed chili flakes||1⁄4 Teaspoon|
|Extra virgin olive oil||3 Tablespoon|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Tomato sauce||1 Cup (16 tbs), simmered|
|Ricotta||4 Ounce, crumbled (125 Gram)|
|Mozzarella||4 Ounce, sliced (125 Gram)|
|Freshly grated parmesan||6 Tablespoon|
Preheat oven to 200°C (400°F) Gas 6.
Toss the aubergine and pepper pieces with garlic, chilli flakes and oil to coat well.
Spread out evenly on a baking tray.
Sprinkle with salt and pepper.
Roast until soft and lightly charred, 20-25 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite.
Drain pasta and combine with tomato sauce and roasted vegetables.
Toss well to coat.
Add salt and pepper to taste.
Place half tossed pasta in an oiled 20cm x 20cm x 5cm (8in x 8in x 2in) oven-proof dish.
Cover with ricotta, mozzarella and half the parmesan.
Top with remaining pasta.
Sprinkle with remaining parmesan.
Bake until golden and bubbling, 10 minutes.
Leave to stand for 5 minutes before serving.