Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Prepare the pasta according to the package instructions, saving a mug of the pasta water and draining it 2 minutes earlier than the specified time. In a deep, non-stick pan, heat 2 tablespoons of oil over low-medium heat, then add the aubergine. Stir well to coat with the oil, and fry until softened and deeply golden, about 10-15 minutes. Transfer to a bowl and add the remaining oil to the pan. Once hot, add the onion with a pinch of salt and fry for 5-7 minutes until just softened. Stir in the peppers and courgettes, cooking for an additional 15-17 minutes until lightly browned, then add the garlic. Cook for a couple of minutes until fragrant. Stir in the tomato purée and let it caramelize for 5 minutes. Add the cooked aubergine, tomatoes, basil stems, and half of the basil leaves. Bring to a gentle simmer and let it cook for 20-25 minutes, then season to taste.

2. Step 2

   Preheat the oven to 200C/180C fan/gas 6. Stir the cooked pasta together with a generous splash of its cooking water. Season the mixture to your liking and transfer it to a baking dish. Mix the cheeses with the panko and a substantial pinch of black pepper, then sprinkle this over the pasta. It can be frozen for up to three months if covered well. Ensure it is fully defrosted before cooking, or cook from frozen by covering with foil for 40 mins, then cooking uncovered for an additional 20 mins until thoroughly heated. If baking immediately, place it in the oven for 15-20 mins until it is bubbly and golden on top. Sprinkle the remaining basil leaves on top before serving.