Tuna pasta & aubergine bake - Good Food Middle East

Ingredients

• 2 tsp rapeseed oil
• 1 large or 2 small red peppers , deseeded and diced
• 2-3 large garlic cloves , finely chopped
• 500g passata
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 1 large aubergine , cut into small pieces
• 2 tbsp capers (not in salt)
• 30g basil , chopped
• 2 x 110g cans tuna in spring water, drained
• 300g wholemeal penne
• 250g tub quark
• 1 egg
• 50g finely grated parmesan
• ½ tsp dried oregano