Pista Pesto Pasta with baked Veg & Halloumi

• 4 baby aubergine / brinjals (eggplant) cut into rounds or into quarters
• 4 pattypans cut into rounds
• 1 baby pepper (I used an orange one however red or yellow will also suffice) cut into strips
• 1 tomato sliced into rounds
• 2 cup cooked pasta (my preference is fusilli)
• 1 tsp olive oil, extra virgin
• 1 tsp dried garlic flakes
• 1 tbsp basil pesto
• 1 1/2 tbsp chopped pistachios
• 5 stuffed olives
• 1 tbsp grated parmesan cheese

1. For the veg bake and halloumi portion:
2. Grease a baking dish.
3. Place brinjal / aubergine in dish.
4. Drizzle with a little bit of olive oil and season with garlic salt and mixed dried herbs.
5. Ps.
6. I also like to add a bit of roasted cumin when seasoning this dish.
7. Layer pattypans over brinjals followed by layer of haloumi slices then the sliced pepper and again drizzle with some olive oil and seasoning.
8. Place tomato slices over peppers and finish layering with another layer of halloumi.
9. Drizzle with olive oil, season as with previous layers and finish off with a sprinkling of paprika.
10. Cover with foil and bake in a moderate oven until veggies are cooked through.
11. (This will be about 45 mins)
12. For the pasta portion:
13. Place pasta in a dish, drizzle with olive oil and toss.
14. Add in remaining ingredients and combine.
15. Pasta is ready!
16. You can serve together or even separately.

baby aubergine, pattypans, baby pepper, tomato, pasta, olive oil, garlic, basil pesto, pistachios, olives, parmesan cheese

Taken from cookpad.com/us/recipes/342732-pista-pesto-pasta-with-baked-veg-halloumi (may not work)