EGGPLANT AND ZUCCHINI PASTA BAKE.

Ingredients....1 and 1/4 cups of penne pasta, 375 gm of eggplant , cut into 1 cm slices lengthways, 250 gm of zucchini, cut into 1 cm slices lengthways, cooking oil for brushing, canola / rice bran oil, 1 cup of fresh basil, firmly packed, 1 cup of bottled pasta sauce, 1 cup of grated mozarell cheese, 1/2 cup of grated tasty cheese, 1/2 cup of finely grated Parmesan cheese. Preheat your oven to 180 deg C. Grease a 1.5 litre loaf pan and line with two layers of baking paper, overlapping the long sides by 7 cm. Line a baking tray with foil. Cook the pasta in a large saucepan of boiling water. until just cooked/ el dente. Cool under running water and drain. Brush the eggplant and zucchini strips with the oil and arrange in a single layer on the foil covered baking tray. Grill on both sides until golden. Layer a 1/3 rd of the eggplant slices, overlapping to fit into the base of the prepared loaf pan. Repeat with a 1/3 rd of the zucchini slices, basil leaves, pasta and sauce. Scatter 1/3rd of the combined cheeses over. Repeat the layering twice more, finishing with a layer of the cheeses and press firmly into the pan. Bake in the preheated oven for 50 minutes or until golden brown. Cover with baking paper after the first 30 minutes to prevent over browning. Leave the cooked pasta dish sit in the pan for 60 minutes, then using the over hanging paper, lift from the pan, remove the paper and cut into slices to serve. Serve hot.