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kendal.luskie
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Preheat the oven to 190°C.
Add the pasta to a large pot of boiling, salted water and simmer for 5 minutes to par-cook. Drain well.
Meanwhile, heat 2 tablespoons olive oil in a pot, add the onion and cook over a medium heat for 5 minutes. Add the garlic and cook for a minute more.
Add the chopped tomatoes, half fill the empty can with water, then add the oregano and season well with salt and pepper then simmer for 3-4 minutes.
Stir in the risoni and adjust the seasoning with salt and pepper to taste. Spread the pasta and sauce over the base of a 1.5 litre-capacity casserole dish.
Arrange alternating slices of eggplant, tomato and courgette in a spiral to cover the pasta and sauce mix. Drizzle well with olive oil and sprinkle with salt and pepper.
Bake for 50-60 minutes, or until the vegetables are golden brown and tender.
Serve scattered with pine nuts and basil.