Penne with Tomato and Herb Sauce and Veggies

Nutrition per serving

Calories	498 kcal
Protein	16 g
Carbs	80.8 g
Fats	14.9 g
Saturated Fat	2.2 g

Monounsaturated Fat	5 g
Polyunsaturated Fat	1 g
Sugars	9.7 g
Fiber	8.2 g
Sodium	301 mg

Ingredients

	Aubergine (eggplant)
	Celery
	Garlic
	Green Bell Pepper (capsicum)
	Chopped Tomatoes (canned)
	Capers (canned)
	Vinegar, White Wine
	Penne Pasta
	Vegan Parmesan Cheese
	Olive Oil
	Mixed Herbs

Preparations
1. Preheat the oven to 220 C (430 F)

2. Slice the aubergine in half lengthways, then slice one half into 5 strips, then slice widthways into 2cm pieces.

3. Finely chop the celery.

4. Peel/finely chop the garlic.

5. Remove the core/chop the pepper into bite-sized pieces.

Cooking Instructions
1. Place the aubergine/peppers into a bowl with a tbsp of olive oil and mix to coat. Evenly layer onto a baking tray and cook near the top of the oven for about 15 minutes until tender and slightly crispy around the edges.

2. Meanwhile, in a medium frying pan, heat ½ a tbsp of olive oil over medium heat. Add the celery, garlic, a pinch of salt and pepper and cook for 2 minutes.

3. Add the chopped tomatoes to the pan, fill the tin a quarter of the way up, swirl around and add to the pan. Add the capers, white wine vinegar and mixed herbs with a pinch of salt and pepper and stir to combine. Bring to a gentle bubble and simmer for 10 minutes until thickened, into a sauce.

4. Meanwhile, cook the pasta in a medium pot of lightly salted boiling water according to the package instructions until al dente, then drain.

5. When the aubergine/peppers have cooked, add them to the sauce and stir to combine. Add the drained pasta to the sauce and stir to coat.

6. Serve in a bowl with the Parmesan sprinkled over the top.