Two Cheese Ratatouille Pasta Bake

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt. When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, trim the courgette, then quarter it lengthways. Cut each quarter widthways into 2cm pieces. Peel and grate the garlic (or use a garlic press). Heat a large frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer to a bowl.

Return the (now empty) frying pan to medium heat with a drizzle of oil. Add the garlic and stir-fry for 30 secs. Stir in the chopped tomatoes, vegetable stock paste, tomato puree, Italian style herbs, sugar and water for the sauce (see ingredients for both amounts). Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 7-8 mins. Return the (now empty) frying pan to medium heat with a drizzle of oil. Add the garlic and stir-fry for 30 secs. Stir in the chopped tomatoes, vegetable stock paste, tomato puree, Italian style herbs, sugar and water for the sauce (see ingredients for both amounts). Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 7-8 mins.

While the sauce simmers, grate the Cheddar. Drain the mozzarella and tear into small pieces. Once everything is ready, stir the roasted aubergine, pepper, courgette and cooked penne into the sauce. Taste and season with salt and pepper if needed. Transfer to an ovenproof dish and top with the mozzarella, Cheddar and panko breadcrumbs. Pop onto the top shelf of your oven and bake until the cheese is bubbling and golden brown, 10-15 mins.