Recipe for Gratin of Rigatoni with Roasted Vegetables 
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Yield:
4
Ingredients:
Amount Ingredient
175 gm rigatoni
1 x heaped tablespoon grated parmesan (parmigiano reggiano) for the topping
570 ml cheese sauce (qv any kind of cheese sauce) omitting the cheddar and using
50 gm parmesan
----------------- For the roasted vegetables: ----------------
2 med courgettes
1 sm aubergine
450 gm tomatoes skinned
1 med onion peeled
1 sm red pepper de seeded
1 sm yellow pepper de seeded
3 tbl extra virgin olive oil
2 clv garlic peeled and chopped
50 gm pitted black olives chopped
4 x anchovy fillets drained and chopped
1 x heaped tablespoon salted capers or capers in vinegar rinsed and drained
50 gm mozzarella grated
1 x salt and freshly milled black pepper
oven proof baking dish measuring 25.5 x 20 x 5cm
Instructions:
Instructions: Prepare the courgettes and aubergine an hour ahead of time: chop them into 40mm chunks leaving the skins on and layer them in a colander with a sprinkling of salt between each layer.

Put a plate on top and weight it down with something heavy which will draw out any excess moisture from the vegetables.

After an hour squeeze then dry them in a clean tea cloth then preheat the oven to its highest setting.

Quarter the tomatoes and chop the onion and peppers into 40mm chunks.

Arrange all the vegetables on the baking tray and sprinkle with the olive oil and chopped garlic.

Give everything a good mix to coat all the pieces with the oil then spread them out as much as possible.

Season with salt and freshly milled black pepper then roast on a high shelf in the oven for 30 to 40 minutes until browned and charred at the edges.

Put a large pan of water on to boil for the pasta.

About 5 minutes before the vegetables are ready cook the rigatoni in the boiling water for exactly 6 minutes no longer.

Drain the pasta in a colander transfer it to a large mixing bowl and combine it with the roasted vegetables olives anchovies capers and the sauce.

Turn the heat down to gas mark 6/400F/200C leaving the door open to let it cool down a bit quicker.

Layer the mixture into the gratin dish a third at a time sprinkling the Mozzarella over each layer and finishing with Mozzarella.

Sprinkle the mixture with the heaped tablespoon of Parmesan.

Bake in the oven for another 6 minutes and serve very hot with just a leafy salad and a sharp dressing to accompany it.

If you want to make this ahead of time it will need 35 to 40 minutes in the oven at gas mark 6/400F/200C to heat it through from cold.

This recipe is another good choice for a supper dish with no meat. Oven roasted vegetables have a magical toasted concentrated flavour and they keep all their dazzling colours intact. For strict vegetarians exclude the anchovies.

Serves 4

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