Roasted ratatouille pasta with chopped tomatoes | Mutti Recipe

Ingredients

• 350 g small mushrooms, halved
• 1 large eggplant trimmed and cut into 2 cm cubes (600 g)
• 1 piece large red capsicum, cut into 2 cm
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 4 tablespoons olive oil
• 1 brown onion, finely chopped
• 3 cloves garlic, crushed
• 2 x 400 g cans Mutti Polpa
• ground black pepper
• 500 g spiralli
• 3/4 cup coarsely chopped fresh basil
• grated parmesan cheese, to serve