A recipe from the Good Food collection.
1 eggplant (aubergine), chopped
1 tablespoon olive oil
1 large onion, chopped
1 large red capsicum (pepper), chopped
1 large green capsicum (pepper), chopped
2 garlic cloves, crushed
3 zucchini (courgettes), sliced
800 g (1 lb 12 oz) tinned chopped tomatoes
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1 litre (35 fl oz/4 cups) vegetable stock
45 g (1 1/2 oz) pasta spirals
parmesan cheese, to serve
1. Spread the eggplant out in a colander and sprinkle generously with salt. Leave for 20 minutes; rinse and pat dry with paper towels.
2. Heat the oil in a large heavy-based saucepan and cook the onion for 10 minutes, or until soft and lightly golden. Add the capsicum, garlic, zucchini and eggplant and cook for 5 minutes.
3. Add the tomato, herbs and stock to the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender. Add the pasta and cook for 15 minutes, until al dente. Serve with parmesan cheese and bread.