Another improvised dish, they’re more fun than following a recipe.
Mushrooms, cherry tomatoes, a courgette, half an aubergine and a handful of chopped chillies. A few minutes in the frying pan then simmered for half an hour in a saucepan with red wine, basil, oregano, parsley, garlic, black pepper and balsamic vinegar. No accurate measures, just pour the wine in and add the herbs a sprinkle at a time. This vegetable melee tasted too sour with the vinegar and wine so I added a chopped apple to sweeten it a little.
In the meantime a second saucepan was used to boil the pasta then everything was stirred together a large ovenproof dish and baked for an hour.
I doubt that you’d find anything quite like this on the menu at an Italian restaurant but, served with grated cheese on top, it still tastes good anyway.