Ratatouille bake with pasta

(serves 4)

I have been wanting to make this pretty and colourful dish for ages! I remember seeing it on a video online when googling ratatouille recipes after watching the cartoon :) Inspiration comes from all sorts of places right? I never seem to have a similar-width eggplant and zucchini with me, and almost never find yellow squash on special! However, all the stars aligned and now it is done! This is a great as a pasta topping, or to accompany roast meats (or both)! 

Prep time: 10 min
Cooking time: 50 min

Ingredients
400g can cherry tomatoes
1 brown onion
2 cloves garlic
1 skinny eggplant
1 zucchini
1 red capsicum
3 yellow squash
1 tsp garlic and herb spice
1 tsp dried oregano
1/2 tsp salt
300g farfalle pasta
5g chopped parsley
olive oil

Method
1. Preheat the oven to 180˚C.
2. Pour the can of cherry tomatoes onto the base of a oven-proof dish. If there isn't enough tomato juice, then can add 1/4 C water.
3. Finely slice the onion and garlic and sprinkle on top.

4. Trim the ends off the eggplant, zucchini and squash and finely slice into 1mm slices. Trim off the end of the capsicum and remove the seed, then cut into thin slices. 
5. Layer the eggplant, zucchini, squash and capsicum concentrically from the outer edge into the middle. 

6. Sprinkle with garlic and herb salt, oregano and regular salt. Drizzle with olive oil then cover with baking paper that is cut out to the shape of the dish. Bake for 40 minutes, until the vegetables are soft and the tomatoes are bubbling up from underneath.
7. Remove the parchment paper and bake for a further 10 minutes to crisp up the vegetables.
8. Meanwhile, cook the pasta in a pot of salted water for 8-10 minutes until al dente. Drain and toss with chopped parsley, salt and olive oil.
9. Serve on top of the pasta, scooping up some tomatoes for sauce!