Two Cheese Ratatouille Pasta Bake

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

When the aubergine is halfway through cooking, add the pepper to the same tray, drizzle with a little more oil and toss together. Cook for the remaining time, 10-12 mins.

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 into the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan to medium heat with a drizzle of oil.

Once hot, add the garlic and stir-fry for 30 secs.

Stir in the chopped tomatoes, veg stock paste, tomato puree, Italian style herbs, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower 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.

When everything's ready, stir the roasted veg 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 and Cheddar.

Bake on the top shelf of your oven until the cheese is bubbling and golden brown, 10-15 mins.