Penne with vegetables and fresh tomato sauce
- Wash eggplant and cut into 3cm pieces. Cut peppers in half and remove seeds. Cut peppers into 4cm pieces. Crush garlic, peel and chop roughly. Cut courgettes into 3cm pieces.
- Place eggplant, peppers, garlic and courgettes in an ovenproof dish. Drizzle or spray lightly with oil. Bake at 220 degC for 35 minutes or until vegetables are soft.
- Place tomatoes in a bowl. Pour over boiling water to cover. Leave for five minutes. Drain and peel off skins. Place tomatoes in a blender with basil, sugar, salt and pepper. Process to a pulp.
- Cook penne in a saucepan of boiling, salted water until just tender. Drain well. Toss penne through vegetables with fresh tomato sauce.