Goat Cheese Pasta Bake by Cynthia

Serves 2: 

1 1/2 bowls worth of brown short pasta (fusilli, penne, farfalle - use your imagination!)
1 x onion, pepper, aubergine
9 cherry tomatoes
200g ish goats cheese
3 tablespoons tomato purée
1 tablespoon green pesto
1-2 tablespoons olive oil
Fresh basil

Preheat the oven to 180c, put water on to boil
Chop/slice all veggies, heat oil in a frying pan on medium heat, then add aubergines for about 2-3 mins ensuring they don't burn or stick (add a tiny bit of water)
Add the onion and rest of chopped veggies with tomato purée, pesto and chopped basil - bit of salt and pepper - cook till tender (but not soggy..!)
Pour veggies into an oven proof dish, drain and stir in pasta with half of the cheese - other half of the cheese on top of the pasta
Oven bake for roughly 20 mins - first 10 mins covered with foil

Then lettuce/watercress/rocket with daintily sliced radish slices, toasted sunflower seeds and drizzle over salad dressing of choice - or just salt, black pepper and olive oil :)

Doesn't look amazing, but tasted SO good!