1 large onion
2 peppers - red or yellow, seeded
450 gm tomatoes
2-3 garlic cloves
4 tbsp olive oil
salt and pepper
300 ml smooth tomato sauce
55 gm black olives - stoned and halved
340-450 gm dried pasta shapes such as rigatoni or penne
15 gm fresh basil - shredded
Preheat 240degrees Celsius or Gas mark 9.
Cut the aubergine, courgettes, onion, peppers and tomatoes into 1-1 1/2 (2.4-4 cm) chunks. Discard the tomato seeds.
Spread out the vegetables in a large roasting tin. Sprinkle the garlic and oil over the vegetables and stir and turn to mix evenly. Season with salt and pepper.
Roast the vegetables for 30 minutes or until they are soft and browned. Stir halfway through.
Scrape the vegetable mixture into a saucepan. Add the tomato sauce and olives.
Bring a large pot of water to the boil. Add the pasta and cook until it is just tender to the bite.
Meanwhile, heat the tomato and roasted vegetable sauce. Taste and adjust the seasoning.
Drain the pasta and return it to the pot. Add the tomato and roasted vegetables sauce and stir to mix well. Serve hot, sprinkle with basil. If liked, serve with freshly grated Parmesan cheese.