Roasted ratatouille penne
with basil pesto

Rataouille :
1 eggplant
4  baby marrow
2 red peppers
1 red onion
2 cloves of garlic
250g cherry tomatoes
250g yellow tomatoes
2tbs olive oil
Penne:
1 packet penne pasta
Salt
1tsp olive oil
Basil pesto
Mozzarella
Fresh basil to garnish
 
method:
for the Ratatouille:
Preheat oven to 200’.Roughly chop the eggplant, red onion and baby marrow into 3cm pieces. Deseed and roughly chop the red peppers. Thinly slice the garlic.
Place the eggplant, zucchini, capsicum, onion and garlic in a large roasting pan. Drizzle with oil and season with salt and pepper. Cook, turning occasionally, for 30 minutes or until the vegetables are tender.

Remove from oven and arrange the cherry tomatoes over the vegetables. Continue roasting the vegetables for a further 10 minutes or until tomatoes begin to release their juices. Remove from the oven and stir in basil pesto.
for the Penne:
Bring a pot of water to the boil. Add the salt and olive oil and cook pasta according to packet instructions.
Mix the basil ratatouille through the penne and top with mozzarella and fresh basil.