Pasticcio

Ingredients:

• 1 red pepper, seeded
• and chopped
• 1 yellow pepper, seeded
• and chopped
• 1 aubergine, chopped
• 1 large courgette, chopped
• 2 garlic cloves, crushed
• 1 teaspoon dried mixed herbs
• 2 tablespoons olive oil
• 225g/8oz short pasta such elbow
• macaroni
• 200ml/7fl oz vegetable stock
• 300g/11oz mozzarella
• cheese, diced
• salt and freshly ground
• black pepper

For the tomato sauce

• 30g/1oz sun-dried tomatoes,
• chopped
• 400g/14oz canned chopped
• tomatoes
• 1⁄2 teaspoon sugar
• 500g/1lb 2oz ripe plum tomatoes,
• seeded and chopped
• 2 teaspoons balsamic vinegar

• Preheat the oven to 200°C/400°F/Gas mark 6.

• For the tomato sauce, put the sun-dried tomatoes in a saucepan with thecanned tomatoes and sugar. Bring to a simmer, and continue to simmerfor 5 minutes. Add the diced plum tomatoes and cook gently for10 minutes, stirring occasionally. Remove the pan from the heat, and stirin the balsamic vinegar. Set aside.

• Put the peppers, aubergine and courgette chunks in a large non-stickroasting tin, and mix in the garlic, dried herbs and oil. Season with saltand pepper. Roast in the oven for 30–40 minutes, stirring occasionally.

• Cook the pasta in salted boiling water until al dente. Drain well. In aseparate pan, heat the tomato sauce with the stock.

• Put the vegetables and pasta in a large baking dish, and mix well. Pourthe tomato sauce over them and mix through, then put the mozzarellacubes on top. Bake in the oven for 15–20 minutes until melted andgolden. Leave to stand for 5–10 minutes before serving.