Cheesy Baked Pasta With Mixed Vegetables

• 1/4 cup olive oil
• 4 None baby eggplant, cut into 1/3 inch slices
• 7 oz baby portobello mushrooms, quartered
• 1 (28 oz) jar tomato and basil pasta sauce
• 1 cup vegetable stock
• 10.5 oz short pasta (such as penne, fusilli, shells)
• 3 tbsp fresh flat-leaf parsley, chopped
• 1.5 oz parmesan cheese, grated
• 7 oz mini mozzarella balls

1. Preheat oven to 425u0b0F. Heat oil in a large frying pan, add eggplant and mushrooms and cook, stirring occasionally, until vegetables are browned lightly. Add pasta sauce and stock and cook, stirring occasionally, for 10 mins. Season to taste.
2. Meanwhile, cook pasta in boiling salted water until al dente. Drain then add to vegetable mixture. Add parsley and 1/2 the parmesan and mix well. Transfer to a large baking dish and sprinkle with mozzarella and remaining parmesan. Bake for 20 mins, or until browned.

olive oil, baby eggplant, baby portobello mushrooms, tomato, vegetable stock, short pasta, parsley, parmesan cheese, mozzarella balls

Taken from recipes-plus.com/api/v2.0/recipes/21259 (may not work)