for 2 person

1	yellow and red peppers
100 g	vine-ripened cherry tomatoes
2	aubergines
3 tbsp	olive oil for frying
2	courgette
250 g	pasta (e.g. penne)
	salted water, boiling
3	garlic cloves, chopped
1	red chilli, deseeded, finely chopped
	salt

How it's done

Wash the peppers, place wet on the baking tray, roast in the centre of an oven preheated to 225 °C for approx. 20 mins. until there are blackened patches on the skin. Add the cherry tomatoes to the baking tray 5 mins. before the cooking time is up and roast them with the peppers. Remove, leave the peppers to cool under a damp cloth, peel, de-seed and cut into pieces Peel the aubergine into strips, then dice. Mix with 1 tbsp of olive oil, cook for approx. 10 mins. in the oven at 225°C, remove. Cut the courgettes into strips (quarter lengthwise, remove the seeded part). Cook the penne in boiling salted water until al dente, pour out the water and leave to drain. In a large pan, toast the garlic in the remaining oil and season with chilli. Add the courgette and fry briefly, turning frequently. Add the pasta and a little water, heat gently while stirring, season with salt. Add the aubergines, pepper and tomatoes, mix and warm through.

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