Step 1

Chop eggplant and zucchini. Drizzle in olive oil before sprinkling with thyme and Italian spice mix. Roast at 200 degrees Celsius for 20 minutes or until cooked.

Step 2

Meanwhile cook the pasta in a pot of boiling water (remove from pot a few minutes early).

Step 3

Once vegetables are roasted, add roughly chopped kale and allow to cook for a further 3 minutes.

Step 4

Once veggies and pasta are cooked, mix together in a large baking dish. Add passata, basil and tomatoes. (Can also add more herbs or chilli flakes if you like).

Step 5

Crumble feta and parmesan evenly over top of the pasta. Then cook in oven for 25 minutes or until slightly crisp.