Basil ratatouille with pasta

Serves 4 : Very easy : Very quick

Ingredients
240gm pasta shells
1 onion, thinly sliced
1 tsp crushed garlic (optional)
1 large aubergine, chopped
4 courgettes, sliced
1 green pepper, chopped
1 x 400gm can chopped tomatoes
½ cup water (or veg stock)
½ cup dry red wine
2 Tblsp tomato paste
3 Tblsp chopped fresh basil
4 basil sprigs
4 tsp grated parmesan

Method
Cook the pasta in plenty of lightly salted water until al dente.
Drain and keep warm.

Spray a large sauce pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion is soft and is beginning to colour.
Tip in the aubergine, courgettes and pepper and stir fry for 5 minutes.
Now add the tomatoes, water, wine and tomato paste.
Stir well, cover and simmer for 15 minutes.
Stir through the chopped basil and the cooked pasta shells.

Serve garnished with fresh basil sprigs and parmesan.