Roasted Aubergine, Courgette and Macaroni Bake
This is such an easy pasta bake and a good way to get hidden vegetables into what looks like a tomato sauce. If you use a Boursin cheese instead of my usual go-to goat's cheese or feta, you get the added flavours of garlic and herbs without having to add in extra garlic or herbs, which is helpful if you’re short of time.
|1||aubergine, cut into 1cm cubes|
|1||courgette, cut into 1cm cubes|
|1 tsp||sea salt flakes (optional)|
|3 tbsp||olive oil|
|2 x 400g tins||chopped tomatoes|
|1 x 150g||Boursin cheese, crumbled into small chunks|
Preheat the oven to 210°C fan/230°C/gas 8.
Get a large pan of boiling salted water ready.
Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes.
Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200°C fan/220°C/gas 7.
Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15–20 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving.