Mediterranean Pasta Bake

• 350 g spiral shaped pasta
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 3 cloves garlic, crushed
• 1 red capsicum, sliced
• 150 g mushrooms, sliced
• 1 zucchini, sliced on the diagonal
• 1 small eggplant, cubed
• 2 chili, sliced,seeds removed
• 1 (1 liter) bottle of commercial pasta sauce
• 1/2 cup torn basil leaves
• 1/2 teaspoon lemon, zest of (optional)
• 1 1/2 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped parsley
• 1/4 cup chopped olive
• 2 tablespoons chopped capers

1. Preheat oven to 180u0b0C.
2. Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
3. Drain and set aside.
4. In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
5. Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
6. Cook for 3- 5 minutes until just softening.
7. Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with 1/2 a cup of the mozzarella cheese and lemon zest, if using.
8. Place in a large baking dish and top with the remaining mozzarella and the Parmesan.
9. Bake for 25 minutes or until cheese is golden.
10. In a small bowl combine the parsley, olives and capers and scatter over the lasagne.
11. Serve hot.

pasta, olive oil, onion, garlic, red, mushrooms, zucchini, eggplant, chili, pasta sauce, torn basil, lemon, mozzarella cheese, parmesan cheese, parsley, olive, capers

Taken from www.food.com/recipe/mediterranean-pasta-bake-58583 (may not work)