|300 g||chicken sausages|
|5 ml||olive oil|
|4||garlic cloves — minced|
|400 g||canned chopped tomatoes|
|parsley — handful, chopped|
|1 ml||chilli flakes|
|450 g||aubergine — cubed|
|5||baby marrow — sliced|
|1||yellow pepper — sliced|
|170 g||wholewheat penne pasta|
|60 ml||parmesan cheese|
|fresh parsley — to garnish|
Preheat the oven to 180 °C.
Put the sausage in a pan and add 45 ml (3 tbsp) water. Bring to a boil then reduce the heat. Cover and simmer for about 15 minutes or until cooked then drain the liquid.
In the same pan, brown the sausage for 4 minutes, turning. Remove from the heat. When cool, slice into bite-sized pieces. Set aside.
In an oiled pan, fry the garlic for 1 minute then stir in the tomatoes, parsley and chilli flakes. Bring to a boil.
Stir in the aubergine, marrows and pepper. Reduce the heat. Cover and simmer for 15 minutes.
Meanwhile, cook the pasta according to package instructions and drain. Return the pasta to the pot.
Stir in the aubergine mixture and add the cooked sausage. Spoon into a baking dish and bake, covered, for 30 minutes. Sprinkle with cheese.
Uncover and bake for about 5 minutes or until the cheese melts. Sprinkle with parsley.