Penne with Roasted Vegetables

Ingredients

• 300 g Penne
• 1 Aubergine
• 2 Zwiebeln
• 3 EL olive oil
• 2 Paprikaschoten
• 200 g champignons
• 6 Tomaten
• 150 g mozzarella
• Salz
• Pfeffer (from the mill)
• Basilikum

Instructions

1. 1.

   Cook penne in plenty of boiling salted water until al dente, then drain, rinse and let dry,

2. 2.

   Halve the aubergine, slice it, sprinkle with a little salt and leave for 30 minutes.

3. 3.

   Wash, clean, deseed and cube the paprika.

4. 4.

   Clean and slice the champignons.

5. 5.

   Blanch the tomatoes, peel, quarter, remove seeds and cut into strips.

6. 6.

   Peel the onions, finely dice them and sauté in olive oil until translucent; add paprika and champignons, briefly deglaze. Season with salt and pepper and cook for about 5 minutes, then remove from heat and stir in the tomatoes.

7. 7.

   Layer the washed and dried aubergine slices, penne and vegetables in a greased baking dish and top with diced mozzarella.

8. 8.

   Bake the casserole at 180°C for about 20 minutes. Serve garnished with basil leaves.