Step 1

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant, in a single layer, on the prepared tray. Spray with oil. Roast for 20-25 minutes or until tender. Line a round 20cm (base measurement) springform pan with non-stick baking paper.

Step 2

Meanwhile, heat oil in a saucepan over medium-high heat. Cook the onion for 3 minutes or until soft. Add pasta sauce and tomato. Cook for 10-15 minutes or until sauce thickens. Cook the pasta in a saucepan of salted boiling water following packet directions. Drain. Return to the pan.

Step 3

Stir pumpkin, eggplant, sauce, egg and mozzarella into the pasta. Transfer to the prepared pan. Top with goats cheese. Bake for 25 minutes. Set aside for 10 minutes. Cut into wedges.