Ingredients

200 g pasta, (dry weight)

2 tbsp olive oil

2 medium onions, chopped or sliced

1 clove garlic, crushed

1 tablespoon fresh or dried oregano

1 tablespoon fresh or dried basil

4 medium tomatoes, chopped

4 small zucchini, sliced

1 big eggplant, sliced

2-3 peppers, sliced

125 ml vegetable stock, made from ½ low-salt stock cube

25 g parmesan, grated


Instructions

1.     Preheat the oven to 180°C / gas mark 4.

2.     Cook the pasta according to the instructions and drain.

3. Meanwhile, heat the oil and cook the onion and garlic slowly until it's tender and golden.

4.     Stir in the herbs, the tomatoes, the eggplant, the peppers, the stock and the seasoning and simmer for 5 minutes.

5.     Put the pasta with the vegetables together mix them well so they became one.

6. Place them in a baking pan and sprinkle the cheese on the top.

7. Cover them well and cook for 30-35 minutes in the oven.

8. When they are ready, let it cool for some minutes. This dish is also very good when it is cold.

Bon appétit!