Ingredients
- 1 aubergine
- 1 courgette
- 1 red pepper, core removed
- 1 yellow pepper, core removed
- 1.5 tbsp of olive oil
- 400 g of chopped tomatoes
- 1 handful of basil
- 1 drizzle of honey
- 350 g of penne pasta
- 1 large handful of grated cheddar
- 1 tin of sweetcorn, (325g) drained
- 1 red onion
- 2 cloves of garlic
Method
Step 1
Preheat the oven to 200°C.Step 2
Heat up a large pan of slightly salted water until it boils.Step 3
Dice the red onion, crush the garlic and roughly dice the aubergine, courgette and the peppers.Step 4
Put all the vegetables and garlic in a medium hot pan with the oil and fry for a few minutes.Step 5
Add the chopped tomatoes, basil, honey and seasoning and simmer for 20 minutes until the vegetables are soft and cooked.Step 6
Dump the pasta in hot boiling water and boil until the pasta is just cooked, then drain.Step 7
Blitz the tomato and vegetable sauce with a hand blender until smooth.Step 8
Mix the sauce with the pasta, sweetcorn and tip into an ovenproof dish before sprinkling with cheese.Step 9
Bake in the oven for 10 minutes until it is hot and crispy on top.