Cheesy Baked Pasta With Mixed Vegetables

• 1/4 cup olive oil
• 4 baby eggplant cut into 1/3 inch slices
• 7 ounces baby portobello mushrooms quartered
• 28 ounces tomato and basil pasta sauce
• 1 cup vegetable stock
• 10 1/2 ounces short pasta such as penne, fusilli, shells
• 3 tablespoons fresh flat leaf parsley chopped
• 1 1/2 ounces Parmesan cheese grated
• 7 ounces 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, pasta, flat leaf parsley, parmesan cheese, mozzarella balls

Taken from www.yummly.com/recipe/Cheesy-Baked-Pasta-with-Mixed-Vegetables-1408501 (may not work)