Ratatouille & ricotta macaroni - Good Food Middle East

Ingredients

• 400g chopped tomatoes
• 3 tbsp tomato purée
• 4 large garlic cloves, finely grated
• 12 Kalamata olives, quartered
• 1 tsp bouillon powder
• 1 large aubergine (350g), diced
• 2 courgettes (325g), halved and sliced
• 200g ricotta
• 20g pack basil, small leaves reserved to garnish, the rest chopped
• 400g wholemeal penne
• 20g finely grated parmesan