Noodle & Ratatouille Bake

This is a wonderful vegetable dish that's easy to reheat if needed, can be served alone or as an accompaniment for steak or other cuts of meat.

• Ready In: 55 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 1  onion, thinly sliced
• 1  tablespoon olive oil
• 2  garlic cloves, finely chopped
• 1  large green bell pepper (seeded and cut into cubes)
• 1  large red bell pepper (seeded and cut into cubes)
• 1  eggplant, cubed (no need to salt or peel if not too old)
• 6  tomatoes, chopped (no need to peel)
• 1  tablespoon tomato puree (if not available use tomatoe sauce)
• 3  tablespoons red wine or 3  tablespoons water
•  salt
•  pepper, freshly ground
• 4  ounces pasta noodles
• 3  ounces cheese, grated

Directions

1. Fry onion gently in the olive oil for 4 minutes.
2. Add the garlic, red & green bell peppers, eggplant and chopped tomatoes and cook covered for 5 minutes.
3. Add the tomato puree, wine, salt and pepper to taste.
4. Simmer gently for 10 to 15 minutes, until vegetables are almost soft.
5. Remove from the heat and stir in cooked noodles.
6. Spoon into a shallow flameproof dish and sprinkle withthe grated cheese.
7. Bake in the over for 15 minutes Serve.