Bridget's Vegetable Pasta Bake

• tomatoes
• 2 tablespoons red pesto sauce, approx
• rosemary
• salt and pepper
• pasta (any large shape or shells)
• 2 cloves garlic
• 1 onion
• 2 chilies
• galangal
• 1 tablespoon butter
• pumpkin
• eggplant (we have the long skinny Lebanese/Asian sort)
• basil, fresh
• red capsicum
• tofu, cut into cubes
• kangkong, shredded (or other dark green leafy vegetable)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• feta
• mozzarella cheese

1. Puree tomatos for a sauce, add your little bit of red pesto, rosemary, pinch of salt& black peppar to taste.
2. Prepare pasta, cooking it until it is al dente.
3. Set aside when done.
4. Mince a couple of garlic cloves, finely dice one onion, chop up 2 chillis (leave seeds in if you like some heat).
5. Grate a small knob of galangal and lightly fry in the butter.
6. Add tomato based sauce Main Ingredients- Dice the pumpkin and eggplant.
7. Slice the capsicum into long thin pieces.
8. Cube the tofu if it isn't already, and shred kangkong.
9. WOK- add oil and soy sauce.
10. Toss the pumpkin and eggplant together in a wok working constantly (about 5 mins on high).
11. Add capsicum (about 3mins on high).
12. When done, throw in kangkong and toss till almost soft.
13. Add tofu, continue tossing for a further minute.
14. Grate Feta and some mozzarella.
15. In a baking dish, layer pasta then stirfried vegetables then sauce then feta etc.
16. Continue in this pattern (like a lasagna).
17. Sprinkle the top with mozzarella and parmasan.
18. To decorate, thinly slice tomato and garnish on top.
19. Bake in a mod oven350F/180C till cheese is golden on top.

tomatoes, red pesto sauce, rosemary, salt, pasta, garlic, onion, chilies, galangal, butter, pumpkin, long skinny lebanese, basil, red capsicum, olive oil, soy sauce, feta, mozzarella cheese

Taken from www.food.com/recipe/bridgets-vegetable-pasta-bake-53067 (may not work)