375g packet fettuccine
500g beef mince
1 tblsp olive oil
1 onion, finely chopped
375g eggplant, cut into 1cm pieces
400g jar tomato, red wine and garlic pasta sauce
1⁄2 cup roasted red capsicum, chopped
Salt and pepper, to taste
1 cup fresh basil leaves
1⁄2 cup grated parmesan, plus extra to serve
Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Cover to keep warm.
2 Meanwhile, heat an oiled, large, non-stick frying pan over a medium to high heat. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Remove.
3 Heat oil in same, hot pan. Add onion. Cook, stirring occasionally, until tender. Add eggplant. Cook, stirring occasionally for about 5 minutes, or until tender.
4 Return beef to pan with sauce, capsicum and 1⁄2 cup water. Bring to boil. Cover with lid. Gently boil for about 10 minutes, stirring occasionally, or until slightly thickened. Season.
5 Add beef sauce to pasta with basil and parmesan. Toss well.
6 Serve with extra parmesan