Ratatouille Pasta made with Crushed Tomatoes | Mutti Recipe

Ingredients

• 12 oz small mushrooms (halved)
• 21 oz large eggplant (trimmed and cut into 2 cm cubes)
• 1 pieces large red capsicum (cut into 2 cm)
• 1 1/2 tbsp chopped fresh rosemary leaves
• 4 tbsp olive oil
• 1 brown onion (finely chopped)
• 3 cloves garlic (crushed)
• 28 oz Mutti® Crushed Tomatoes (Polpa)
• ground black pepper
• 17 oz pasta (spirali)
• 3/4 cup coarsely chopped fresh basil
• Parmigiano Reggiano cheese (grated, to serve)