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Export 10 ingredients for grocery delivery
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.
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