Ingredients

1 red and 1 yellow pepper, cut into chunks ½ aubergine, cut into chunks 1 tbsp Co-op olive oil 300g Co-op penne 400g tomato sauce (see recipe below) 1 tsp dried oregano Handful basil, chopped, plus leaves to garnish 100g pack Co-op Milano salami, cut into 1cm strips 125g ball Co-op mozzarella, grated 300ml Co-op semi-skimmed milk 2 large Co-op British free range eggs 8 Co-op piccolo tomatoes, halved Rocket, to serve;

Method

1. Preheat the oven to 220°C/fan 200°C/Gas 7 2. Put the peppers and aubergine on a lined baking tray and drizzle with the olive oil 3. Season, then roast until tender — 20-25 mins 4. Cook the pasta for 2 mins less than as per the pack instructions, then drain and set aside 5. In a large bowl, combine the cooked pasta, tomato sauce, roasted veg, oregano, basil, and three-quarters each of the salami and mozzarella 6. Put the milk and eggs in a separate bowl and whisk well until combined 7. Pour over the pasta and give it a mix again 8. Transfer to a large nonstick, ovenproof frying pan and press down 9. Scatter over the rest of the salami and mozzarella and top with the tomatoes 10. Bake for 25-30 mins, until the top is golden and crispy 11. Leave in the pan for about 10 mins to cool and set slightly before slicing up 12. Serve with the salad