1. Set oven to 250ºC. Slice onion and garlic. Dice tomatoes and eggplant, slice fennel bulb.

2. Toss vegetables together in large oven dish with tinned tomatoes, 2 tsp dried Italian herbs, 2 tbsp balsamic vinegar and 1/4 cup olive oil. Season with salt and pepper. Cover with foil and cook for 30 minutes.

3. Bring a large saucepan of water to the boil. Cook pasta for 8-10 minutes, or until al dente. Drain pasta and return to pan.

4. Remove dish from oven. Add vegetables to pasta with half the ricotta. Mix well, season with salt and pepper

5. Divide pasta between bowls. Garnish with torn or sliced basil and remaining ricotta.

Notes:
Serve with parmesan cheese if desired.

Gluten-friendly option: pasta is replaced with gluten free pasta

From your box:
brown onion 1
garlic 4 cloves
tomatoes 3
eggplant 1
baby fennel 1

tinned tomatoes 400g

rigatoni pasta 1 packet (500g)

ricotta cheese 1 tub (250g)
basil 1 packet

From your pantry: olive oil (for cooking), salt, pepper, balsamic vinegar, dried Italian herbs