Preheat oven to Gas 6, 200°C, fan 180°C.
Slice the aubergine, peppers and onions into equal-sized pieces and place in a shallow roasting tin. Drizzle with a little olive oil and roast in the oven for about 40 minutes until soft and browning slightly.
While the vegetables are roasting make the cheese sauce: melt the butter in a saucepan and then add the flour; add the milk slowly stirring continuously to make sure there are no lumps. Add the cheese and stir until it has melted. Season to taste.
Once the vegetables are roasted, layer in an ovenproof dish, pour over the pasta sauce and mix carefully. Top the dish with the cheese sauce.
Place in the preheated oven for 30 minutes or until golden brown and bubbling.
Hints and tips
If the cheese sauce is too thick, I make it more runny by adding vegetable stock.
You can add cooked pasta if you wish to make a pasta bake.
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