pasta with vegetable dish

you can prepare this recipe for
 4 people it contains aubergine 
and pepper with cheese
ingredients:
500g wholewheat pasta
 (pre boiled for 5 minutes)
1 aubergine
1 red pepper
3 celery sticks
1 large red onion

2 garlic gloves
1 green chilli pepper
1 1/2 glass of tomato juice
1 tsp agave nectar (or sugar)
3 tbsp grape-seed or other vegetable/seed oil
salt and pepper to taste
handful of fresh parsley
75g of cheese (I used edam)
method:
Start by finely chopping all of the vegetables.

Heat the oil in a pan, and when it’s hot, add onion and garlic and lightly brown for 4 minutes. Add all other vegetables and fry them while stirring for 5 minutes, before adding  tomato juice. Bring to boil, cover with a lid and let it simmer on low heat for 20 minutes. Now add agave nectar, salt, pepper and parsley. Mix it with pasta and pour into an ovenproof dish, cover with aluminium foil and bake for 25 minutes in a preheated 180C oven. Remove from oven, take off the foil and and sprinkle with cheese then bake for a further 15 minutes. Serve with a dollop of sour cream and fresh chopped parsley.
http://laurasbites.com/2012/02/vegetable-pasta-bake/