375 g penne or spiral pasta
1 tablespoon olive oil
1 onion, finely chopped
1 small eggplant, diced
3 small zucchini, cut into 3 cm lengths
1 red capsicum, seeded and sliced
2 medium tomatoes, diced
1 tablespoon tomato paste
½ teaspoon dried oregano
½ cup grated parmesan cheese
¼ cup packaged dry breadcrumbs
2 tablespoons grated cheese
2 tablespoons seeded mustard
Cook pasta until tender (do not overcook). Drain well.
Heat oil in pan and gently cook onion for 1 minute. Add eggplant, zucchini, capsicum and tomatoes and cook, turning often, until just tender. Stir in tomato paste and oregano.
In a large bowl combine pasta, vegetable mixture and parmesan cheese.
Lightly oil a deep 20 cm-round cake tin and coat base and sides with 2 tablespoons breadcrumbs. Spoon pasta mixture into tin and press down well. Bake at 180°C for 30-35 minutes; turn onto serving plate.
Combine remaining breadcrumbs, cheese and mustard and sprinkle over the bake. Place under hot grill for 1 minute.