Ratatouille Penne Bake

(submitted by little miss)

Serves 6

Per portion there is 208 cals and 3.7g fat.

1 small aubergine (eggplant)

2 courgettes, thickly sliced

200g/70z firm tofu, cubed

45ml/3 tbsp dark soy sauce

1 garlic cloves, crushed

10ml/2 tsp sesame seeds

1 small red pepper, seeded and sliced

1 onion, finely chopped

1-2 garlic cloves, crushed

150ml/1/4 pint/2/3 cup veg. stock

3 firm ripe tomatoes, skinned, seeded and quartered

15ml/1tbsp chopped mixed herbs

225g/ z penne or other pasta

salt and pepper

crusty bread to serve.

Wash the aubergine and cut into 2.5cm/1in cubes. Put into a colander with the courgettes, sprinkle with salt and leave to drain for 30 minutes. Mix the tofu with the soy sauce, garlic and sesame seeds.

Cover and marinate for 30 minutes. Put the pepper, onion and garlic into a pan with the stock. Bring to the boil, cover and cook for 5 minutes until tender. Remove the lid and bil until all the stock has evaporated. Add the tomatoes and herbs to the pan and cook for a futher 3 minutes, then add the rinsed aubergine and courgettes and cook until tender.

Season to taste. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente then drain. Preheat the grill. Toss the pasta with the veg and tofu. Transfer to a ovenproof dish and grill until lightly toasted. Serve with bread.

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