One-Pan Tuna Pasta & Aubergine Dish

Step 1: Prepare the Vegetables

1. Preheat the Oven:

   • Heat the oven to 200°C (180°C fan/gas mark 6).

2. Sauté the Peppers:

   • In a large pan, heat 2 teaspoons of rapeseed oil over medium heat.
   • Add the diced red peppers and cook for a few minutes until they start to soften.

3. Add Garlic:

   • Stir in the finely chopped garlic and cook for an additional minute, being careful not to let it burn.

Step 2: Make the Sauce

1. Add Passata and Seasonings:

   • Pour in 500g passata and stir in 1 teaspoon dried oregano, ½ teaspoon chilli flakes, small pieces of aubergine, 2 tablespoons capers, and half of the chopped basil.

2. Incorporate Tuna:

   • Gently add the drained tuna, taking care not to break it up too much.
   • Cover the pan and let it simmer on low heat for 15 minutes, stirring carefully a couple of times until the aubergine is tender.

Step 3: Cook the Pasta

1. Boil the Pasta:

   • While the sauce simmers, cook 300g wholemeal penne according to package instructions.

2. Prepare the Cheesy Topping:

   • In a bowl, combine 250g quark with 1 egg and three-quarters of the 50g grated Parmesan. Beat until smooth.

Step 4: Assemble and Bake

1. Combine Pasta and Sauce:

   • Drain the cooked pasta and transfer it to a 30 x 20 cm oval ovenproof dish.
   • Spoon the tuna and vegetable mixture over the pasta, ensuring even distribution.

2. Add Topping:

   • Pour the cheesy mixture over the pasta and spread it lightly to cover the top.
   • Sprinkle the remaining Parmesan and ½ teaspoon dried oregano on top.

3. Bake:

   • Place the dish in the oven and bake for 15-20 minutes until the topping is set and lightly golden.

4. Garnish and Serve:

   • Once baked, scatter the remaining basil and reserved Parmesan on top.
   • Serve with a salad if desired. Leftovers can be stored in the fridge for up to three days; reheat in the microwave until piping hot. Enjoy!