INGREDIENTS
AMOUNT FOR 6 SERVINGS
500 g small pasta
2 large courgettes (300g), grated
200 g green pesto
2 large aubergines, (1kg), thinly sliced lengthways
olive oil, for brushing
200 g mozzarella, grated
20 g Parmesan, grated
500 g cherry tomatoes, halved
1
Cook pasta in a large saucepan of boiling salted water until just tender, drain. Return to pan with courgettes and pesto, toss to combine.
2
Meanwhile, brush both sides of aubergine slices with oil. Cook, in batches, in a large non-stick frying pan over medium heat until browned on both sides. Drain on kitchen paper.
3
Preheat oven to 180°C/160°C fan/gas 4. Spoon pasta mixture into a shallow, 4-litre ovenproof dish; top with aubergine, slightly overlapping the slices. Scatter with combined cheeses, top with tomatoes, cut-side up.
4
Bake for 45 mins, or until heated through and cheese is lightly browned. Cover with foil if it starts to over-brown.