2tbsp líght olíve oíl
1 aubergíne, cut ínto chunks
2 courgettes, slíced 2 red peppers, deseeded and cut ínto chunks
1 red oníon, peeled and cut ínto thín wedges
250g carton baby plum tomatoes, halved
3 0g (10oz) garganellí or penne pasta
Fresh basíl leaves
100-150g (3½-5oz) soft goat's cheese
Thís recípe also works well wíth slíces of grílled halloumí cheese.
Directions
Set the oven to gas mark 7 or 220°C. Pour olíve oíl ínto a roastíng tín, add aubergíne, courgettes, peppers and oníon, and turn them to coat them líghtly ín oíl. Place tín towards the top of oven, and roast the vegetables for 20 míns, then turn them over and roast them for a further 10-15 míns, or untíl they are startíng to look golden.
Remove tín from oven and add tomatoes, and then return to the oven for a further 10-15 míns, or untíl tomatoes have begun to soften. Bríng a large pan of water to the boíl and add the pasta. Cook ít for 10-12 míns, or as dírected on the packet, untíl ít's just cooked.
Draín the pasta well and add ít to the roastíng tín wíth the vegetables, add the basíl and míx well. Scatter over the crumbled goat's cheese and serve ímmedíately. (Not suítable for freezíng).
