Pasta with eggplant, zucchini and capsicum
Pasta with eggplant, zucchini and capsicum is an easy and delicious dish that bursting with fresh flavours. ready in under 30 minutes It can be enjoyed any day of the week.
Servings: 4
Ingredients
- 500 g Casarecce pasta or any pasta of your choice
- 2 tbsp olive oil
- 1 small onion finely diced
- 3 cloves garlic crushed
- 1 stick celery diced
- 1 bay leaf
- 1 eggplant diced
- 1 zucchini diced
- 1 capsicum diced
- 1 tbsp dried oregano
- 400 g can of crushed tomatoes
- 680 ml bottle passata
- Small bunch fresh basil leaves
- Parmesan to serve
Instructions
- Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions.
- Meanwhile, heat oil in a large fry pan or sauté pan on medium heat. Add the onion, garlic, celery and bay leaf and cook for 2 minutes until the vegetables start to soften.
- Next add the eggplant, zucchini and capsicum and cook for a few minutes before adding the oregano, tomatoes, passata and fresh basil.
- Season with salt and pepper. Give the sauce a good stir and once it starts to bubble, reduce heat to low and simmer for 25 minutes.
- Once the pasta is cooked drain, reserving a cup full of the cooking water. Return the pasta to the pot and ladle over the sauce (you don't need to use all of the sauce) add a good splash of the cooking liquid and toss it all together.
- Serve with grated parmesan cheese.