As reader follower you know that we really eat an incredible amount of vegetables, preferably cooked in the oven. Today’s dinner starts with a combination of 2 eggplants, 2 courgettes, 1 bell pepper, 1 red onion, 4 garlic cloves and 1 chili. It’s cold and wet outside, thus some comfy cheese and pasta is exactly what we need😉.
Chop the eggplant in small cubes. Spread on baking paper on an oven tray. Mix with 2 table spoons of olive oil. Bake in the oven at 200° for 20 minutes. Stir. Add the finely chopped bell pepper, the chopped onion, garlic and chili. Stir. Spread a few stems of fresh thyme and a few bay leaves. Bake for another 20 minutes. Stir. Add the chopped courgettes. Stir. Bake for another 20 minutes. Stop the oven. Cool down in the oven. Stir. Add pepper and salt.
Mix 1 can of tomatoes with pepper, salt and 1 table spoon of dried basil.
Oil a large oven dish. Spread larger sized dry pasta shells ( opening upside).
With this amount of vegetables you can easily prepare dinner for 4p, and thus take the amount of pasta for 4p. I used 180 grams of pasta for 2p, so the pasta will disappear in the vegetables. Start filling the shells with the roasted vegetables first. Then spread the rest of the vegetables in between and on top of the pasta. Cover with the tomatoes. Finish with 1/2 can of water mixed with 1 teaspoon of balsamic vinegar.
Grate 40 grams of bel paese, 40 grams of pecorino and 40 grams of parmesan. Mix and spread on the tomato sauce. Bake in the oven at 180° for 45-60 minutes, until the pasta is al dente and the cheese is golden brown. Cover with aluminium foil if needed.
PS leftovers are perfect as lunch for the following day.