Beef and Eggplant Fettuccine

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.