Ingredients

• 1 red onion, peeled
• a clove of garlic, peeled
• ½ an aubergine
• 1 courgette
• 1 red pepper, core removed
• 1 yellow pepper, core removed
• a glug of olive oil
• a tin of chopped tomatoes (400g)
• a handful of fresh basil
• a squeeze of honey
• a tin of sweetcorn, drained (325g)
• penne pasta (350g)
• a large handful of grated cheddar

Recipe

preheat the oven to 200°C.
heat up a large pan of slightly salted water until it boils.
dice the red onion, crush the garlic and roughly dice the aubergine, courgette and the peppers.
put all the vegetables and garlic in a medium hot pan with the oil and fry for a few minutes.
add the chopped tomatoes, basil, honey and seasoning and simmer for 20 minutes until the vegetables are soft and cooked.
dump the pasta in hot boiling water and boil until the pasta is just cooked, then drain.
blitz the tomato and vegetable sauce with a hand blender until smooth.
mix the sauce with the pasta, sweetcorn and tip into an ovenproof dish before sprinkling with cheese.
bake in the oven for 10 minutes until it is hot and crispy on top.

serves 4.