About this recipe:This delicious pasta dish is a great use of healthy summer veg, such as courgette and aubergine. The idea is to have more veg than pasta, making it that much healthier. It's packed with flavour and nutrients, too. You can choose to omit the cheese if you're looking for a satisfying vegan dish. A great Meat-free Monday recipe!
Sprinkle the aubergine cubes with a little salt, and leave in a sieve or colander for 30 minutes to extract the dark, bitter juices.
Preheat the oven to 190 C / Gas 5.
Combine all of the prepared veg and place in a large baking dish. If the baking dish is overcrowded with veg, split the veg between two dishes. Drizzle veg with olive oil and sprinkle with salt, pepper and oregano. Toss to thoroughly coat the veg. Bake in the oven till the vegetables are very soft, about 45-55 minutes.
Meanwhile, during the last 10 minutes of cooking the veg, boil the pasta in boiling salted water until al dente, according to the timing on the packet. Drain.
Remove the veg from the oven. In the baking dish, toss the veg with the hot pasta. If desired, add cheese and toss to combine. Season to taste with salt and pepper, and serve straightaway.