A recipe from the Good Food collection.
1 eggplant (aubergine)
2 zucchini (courgettes)
1 large red capsicum (pepper)
1 large green capsicum (pepper)
3-4 ripe roma (plum) tomatoes
12 unpeeled garlic cloves
60 ml (2 fl oz/1/4 cup) olive oil
300 ml (10 1/2 fl oz) tomato passata (puréed tomatoes)
350 g (12 oz) cannelloni tubes
3 tablespoons shredded basil
300 g (10 1/2 oz/1 1/4 cups) ricotta cheese
100 g (3 1/2 oz/ 2/3 cup) crumbled feta cheese
1 egg, lightly beaten
50 g (1 3/4 oz/1/2 cup) grated pecorino pepato cheese
1. Preheat the oven to 200°C (400°F/Gas 6). Cut the eggplant, zucchini, capsicums and tomatoes into 2 cm (3/4 inch) dice. Place in a baking dish with the garlic cloves, drizzle with the olive oil and toss to coat. Bake for 1 1/2 hours, or until the vegetables are tender and the tomatoes slightly mushy. Peel and lightly mash the garlic cloves.
2. Pour the passata over the base of a large baking dish. Spoon the roasted vegetable mixture into the cannelloni tubes and arrange in the baking dish.
3. In a bowl, mix together the basil, ricotta, feta and egg. Season well with sea salt and freshly ground black pepper and spoon the mixture over the cannelloni. Sprinkle with the pecorino and bake for 30 minutes, or until the cannelloni is soft. Serve hot.