1 eggplant, cut into 2cm pieces, salted, stood then rinsed and drained
3 anchovies
3 cloves garlic, crushed
400g can chopped tomatoes
1/2 cup water
1 tablespoon balsamic vinegar
1/2 bunch fresh basil, including tender stems, chopped
300g rigatoni pasta, cooked until just al dente, drained
2 x 250ml PHILADELPHIA Light Cream For Cooking
1 1/2 cups grated tasty cheese
Method
HEAT the oil in a large pan and cook the onion, capsicum, zucchini and eggplant for 5 minutes or until beginning to soften. Add the anchovies, garlic, tomatoes, water, vinegar and basil and simmer gently for 10 minutes
COMBINE the ratatouille and pasta and spoon into a greased 3 litre ovenproof dish. Combine the PHILLY and 1 cup cheese and spread over the pasta. Sprinkle with remaining cheese
BAKE in a hot oven 200°C for 30-40 minutes or until brown. Stand for 5 minutes before serving
