Very veggie pasta bake

Preparation

Cut the aubergines into 1cm cubes. Finely slice the garlic cloves. Pick the leaves and chop the stalks the basil. Tear the lighter mozzarella.

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1. 1 Preheat the oven to 200°C/180°C fan/ gas mark 6.
2. 2 Heat the olive oil in a large saucepan on a medium heat and fry the aubergine cubes for 3-5 minutes until they take on some colour. Add the garlic, cooking for a further 2 minutes.
3. 3 Next, add the chopped tomatoes and basil stalks, season generously with salt and pepper and cook, uncovered, for 10-15 minutes until you have a thick sauce.
4. 4 While the sauce is simmering, cook the wholewheat penne pasta for 1 minute less than the packet instructions in a large pan of boiling salted water.
5. 5 Remove the tomatoes from the vine, add half of the pack to the sauce whole, then stir in the spinach and most of the basil leaves, saving a little to garnish.
6. 6 Mix the cooked pasta into the sauce, transfer to an ovenproof dish, sprinkle over the torn mozzarella and bake for 15 minutes until golden and bubbly.
7. 7 Scatter the remaining basil leaves on top of the pasta, then serve with the remaining tomatoes and salad leaves.

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1. 8

And the rest...