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Spicy Fettuccine Caponata

Classic eggplant pasta recipe which you can cook up in no time
Difficulty Level: Easy
Serves: 4


Canola oil, for frying
500g fettuccine pasta
4 cloves of garlic, diced
1 brown onion, diced
1 large eggplant
1 large red capsicum
1 large can of diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
3 small red chillies
Parmesan cheese, grated (for serving)
Fresh basil leaves (for serving)


  1. Chop eggplant into bite size pieces and slice capsicum thinly
  2. Heat oil in a saucepan on medium heat and fry garlic, onion and chilli until slightly browned and fragrant
  3. Add in eggplant and capsicum and cook until softened
  4. Stir in diced tomatoes, dried basil, dried oregano and a sprinkle of salt and pepper (to taste). Cook for 5 minutes
  5. Meanwhile, cook pasta al dente according to instructions on package
  6. Toss together sauce and pasta over low heat until well combined
  7. Serve in a bowl topped with basil leaves and parmesan cheese