| 10 | 100 | 493 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h 30 min | 6 |
| 500 gm | Pasta, Catelli Smart, dry |
| 1 ball(s) | Mozzarella cheese (cut up) |
| 2 onion(s) | Sweet onion |
| 2 eggplant | Eggplant |
| 2 medium | Zucchini |
| 2 medium pepper(s) | Red bell pepper |
| 2 medium pepper(s) | Green bell pepper |
| 6 clove(s) | Garlic |
| 6 large | Tomato |
| 2 tbsp | Olive Oil, Extra Virgin (for coating veggies) |
Preheat oven to 180°C/360°F
Chop up all the vegetables.
Throw into a roasting dish.
Chuck in some olive oil. You want enough oil to prevent them from burning. I put the tomatoes on top so that they release their juices and help coat the other veggies.
Mix it all up. Throw into the oven.
Cooking time an hour to an hour an a half depending on how deep you fill your tray.
Make sure you check it after half an hour and toss the vegetables around to stop them from burning.
Cook the pasta according to the packet. Mix up the vegetables, mozzarella and pasta.
| Grain | 3.2 |
| Vegetables | 9.6 |
