Ratatouille penne bake
Ingredients
12
Steps
6
Serves
6
Cook Time
70-75 Min
Ingredients
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Cut the aubergine into 2.5cm/1in cubes. Put into a colander with the courgettes, sprinkle with salt and leave to drain for 30 minutes.
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Mix the tofu with the soy sauce, 1 garlic clove and the sesame seeds. Cover and marinate for 30 minutes.
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Put the pepper, onion and remaining garlic into a saucepan with the stock. Bring to the boil, cover and cook for 5 minutes until tender. Remove the lid, and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan, and cook for a further 3 minutes
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Thoroughly rinse the aubergine and courgettes. Drain, shaking the colander gently to get rid of excess water. Add to the pepper and tomato mixture, and cook until tender. Season with salt and pepper.
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Meanwhile, cook the pasta in a large pan of salted boiling water until al dente, then drain thoroughly. Preheat the grill.
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Toss the pasta with the vegetables and marinated tofu. Transfer to a shallow ovenproof dish, and grill until lightly toasted. Serve hot.