Cheesy pasta and vegetable bake

Serving size: Serves 4

Cuisine type: Modern Australian

Cooking time: Less than 60 minutes

Special options: Kid friendly

Course: Main

Favourite flavours: Cheese

INGREDIENTS
¼ cup (60ml) olive oil4 small (240g) baby eggplants, cut into 1cm slices200g Swiss brown mushrooms, quartered750g jar tomato and basil pasta sauce1 cup (250ml) vegetable stock300g short pasta (such as pipe rigate, elbows, shells, penne)1/3 cup chopped fresh flat-leaf parsley½ cup (40g) grated parmesan cheese200g bocconcini, drained

METHOD
Preheat the oven to 220°C/200°C fan-forced.Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.Add the pasta sauce and stock; cook, stirring occasionally for 10 minutes. Season to taste with salt and pepper.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.Spoon mixture into a shallow 2.5-litre (10-cup capacity) ovenproof dish. Sprinkle the top with torn pieces of bocconcini and the remaining parmesan. Bake for about 20 minutes or until browned.Serve with rocket salad, if desired.Not suitable to freeze or microwave.