Red Pesto Penne with Mediterranean Vegetables

4 tbsp extra virgin olive oil
1 aubergine, cubed
1 red pepper, deseeded and chopped
1 orange pepper, deseeded and chopped
350g/12 oz dried penne
3 tbsp red pesto
2 tbsp Mizkan Seasoned Rice Vinegar
Freshly ground black pepper
200g/7oz feta cheese

To garnish: Basil leaves

Method:

Heat the oil in a large pan, add the aubergine and peppers and sauté over a moderate heat for 10 minutes until the aubergine is golden and the pepper pieces softened and browned at the edges.

While the vegetables are cooking, cook the penne in a large pan of boiling water for 8 minutes or until al dente.

Drain the penne, return to the pan and add the red pesto, stirring until the penne is coated. Add the vinegar to the aubergine and peppers and season with freshly ground black pepper.

Spoon the penne on to serving plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with fresh basil leaves.