Name: Tuna, pasta and char-grilled vegetable pie
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 250 gram penne pasta; 3 medium zucchini, thinly sliced; 1 medium red capsicum, quartered; 3 baby eggplants, thinly sliced; 2 tablespoon olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 410 gram canned crushed tomatoes; 425 gram canned tuna in oil, drained, flaked; 2 tablespoon finely chopped fresh basil; 4 eggs, beaten lightly; 1 cup (60 grams) coarse ciabatta breadcrumbs; 1/4 cup (20 grams) pizza cheese

Ingredients

250 gram penne pasta

3 medium zucchini, thinly sliced

1 medium red capsicum, quartered

3 baby eggplants, thinly sliced

2 tablespoon olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

410 gram canned crushed tomatoes

425 gram canned tuna in oil, drained, flaked

2 tablespoon finely chopped fresh basil

4 eggs, beaten lightly

1 cup (60 grams) coarse ciabatta breadcrumbs

1/4 cup (20 grams) pizza cheese

Method

1.In medium saucepan of boiling, salted water, cook pasta, uncovered, until tender; drain.

2.Meanwhile, in a large bowl, combine zucchini, capsicum and eggplant with half the oil; season. Cook vegetables on heated oiled grill plate (or grill, barbecue or grill pan) until browned both sides and tender. Cut into small pieces.

3.Preheat oven to 200°C. Oil 22cm springform tin; line base and side with baking paper. Stand tin on oven tray.

4.Heat remaining oil in large saucepan; cook onion and garlic, stirring, until tender. Add undrained tomatoes; bring to the boil. Simmer, uncovered, 2 minutes. Remove from heat, stir in tuna, basil, vegetables and pasta; season to taste. Cool slightly; stir in eggs. Pour mixture into tin. Sprinkle with breadcrumbs and cheese.

5.Bake pie about 50 minutes or until browned and set. Stand 20 minutes before serving.