Ingredients (Serves 6 to 8 )

• 1 medium aubergine (eggplant)
• 300 g tricolor pasta shapes
• 115 g low fat soft cheese with garlic and herbs
• 350 ml passata (sieved tomatoes)
• 4 tbsp grated Parmesan cheese
• 1½ tsp dried oregano
• 2 tbsp dry white breadcrumbs
• salt and pepper

1. Preheat the oven to 190°C. Grease and line a 20.5 cm round spring-form cake tin.
2. Trim the aubergine and cut lengthwise into slices about 5mm thick. Place in a bowl, sprinkle with salt, and set aside for 30 minutes to remove any bitter juices. Rinse well and drain.
3. Bring a saucepan of water to the boil and blanch the aubergine slices for 1 minute. Drain and pat dry using absorbent kitchen paper. Set aside.
4. Cook the pasta shapes according to the instructions on the packet. For best results, the pasta should be slightly undercooked. Drain well and return to the pan. Add the soft cheese and allow it to melt over the pasta.
5. Stir in the passata, Parmesan cheese, oregano and seasoning. Set aside.
6. Arrange the aubergine over the base and sides of the ti, overlapping the slices so that there are no gaps.
7. Pile the pasta mixture into the tin, packing down well and sprinkle with breadcrumbs. Bake for 20 minutes and let stand for 15 minutes.
8. Loosen the cake round the edge with a palette knife and release from the tin. Turn out aubergine side uppermost and serve hot.

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