Pasta and Vegetable Bake

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

  1. Cook pasta until tender (do not overcook). Drain well.

  2. 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.

  3. In a large bowl combine pasta, vegetable mixture and parmesan cheese.

  4. 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.

  5. Combine remaining breadcrumbs, cheese and mustard and sprinkle over the bake. Place under hot grill for 1 minute.