Aubergine, Pepper and Mozarella Pasta Bake

I love pasta, and I recently made this dish from the Waitrose paper (with editing!), which turned out scrummy.

Ingredients:

Vegetables for roasting:
1 Aubergine- chopped into chunks
2 Peppers (your colour choice!)- sliced
6 Tomato- quartered
4 Garlic- skin on

Pasta- 450 grams

1 jar of good quality Pesto (green or red would work well)

Topping:
1 ball of mozzarella
4 tbsp of grated parmesan
1 slice of bread grated into breadcrumbs

1 pack of garlic sausages (or leave out if not wanting a meaty option)

Put all of the vegetables in a tray and combine them with oil and seasoning then place this in a pre-heated oven (180ºC) for 35 minutes. At the same time put the sausages on. When you are 15 minutes away from roasted vegetable perfection, boil the pasta until done.

Take the vegetables out of the oven and squeeze the garlic skin off of the cloves (careful, as it will be hot!). Place it into a nice looking dish that is oven proof. Pour the pesto in with the drained pasta and stir.  Then add the pesto pasta to the vegetables and stir again.

Slice the cooked sausages and pop them into the pasta mix. Top with the breadcrumbs, mozzarella and parmesan and then bake for 15 minutes in the oven.