Ingredients
Serves 4400g Angel Hair pasta (or any pasta you desire)
1 x red capsicum
1 x eggplant
3 x truss tomatoes
1 x onion
2 cloves garlic
1 bunch basil
1 bunch continental parsley
1 bunch oregano
2 chillies
Olive oil for cooking
Salt
Method
Ahead of time: Cut capsicum in half and chargrill until almost blackened. Place in a bowl and cover with plastic wrap. As it cools, the skin will be easier to remove. Remove skin!
Cube eggplant and soak in salted water for about 10 minutes. This stops the eggplant soaking up too much oil when cooking. Drain.
Cook pasta in salted boiling water according to directions on packet.
Fry onion, garlic and chilli in oil. Add eggplant and tomatoes and cook until tender. Toss through chopped basil, oregano and parsley (handful of each). Toss through cooked pasta with a little extra olive oil.
Serve!