An easy meal made glamorous with just a few add-ons!
Preheat the oven to 180°C.
Melt the butter in the microwave, add the cake flour and salt, mix well.
Add the milk, little by little, whilst whisking.
Place in the microwave, stirring every 2-5 minutes until cooked. This might take up to 30 minutes because of the amount of milk. The sauce does not have to be very thick, as the cheese will thicken it more.
Once cooked, add 3/4 of the grated cheddar cheese and mix well.
Boil 2 litres of water and place in a large pot. Add some salt and 1 tbsp olive oil.
Add pasta and allow to cook for 8-10 minutes until soft. Drain, rinse and set aside.
Meanwhile, place your veggies (not the mushrooms) on a large baking tray, season, and drizzle with olive oil.
Place in the oven for 30 minutes, or until cooked. Flip the vegetables if needed. The peppers & onions must be soft, not crunchy.
In a large dish, pack a layer of cooked aubergine followed by peppers, onions and mushrooms.
Mix the cooked pasta into the cheese sauce and pour the pasta and sauce over the vegetables.
Mix the breadcrumbs, cheddar cheese and parmesan cheese and sprinkle on top of the pasta.
Bake for 15 minutes or until golden brown.