Step 1

Preheat the oven to 220°C/200°C fan-forced

Step 2

Heat the oil in a large frying pan, add the eggplant and mushrooms, cook, stirring occasionally, until vegetables are browned lightly.

Step 3

Add the pasta sauce and stock; cook; stirring occasionally for 10 minutes. Season to taste with salt and pepper.

Step 4

Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.

Step 5

Add the pasta, parsley and half the parmesan to the tomato sauce mixture; mix well.

Step 6

Spoon mixture into a shallow 2.5-litre (10-cup capacity) ovenproof dish. Sprinkle the top with torn pieces of bocconcini and the remaining parmesan. Bake for about 20 minutes or until browned.

Step 7

Serve with rocket salad, if desired.