Ingredients
1 large (250g) eggplant, chopped
1 red capsicum, chopped
1 red onion, cut into thin wedges
1½ tbsp extra virgin olive oil
2 x 250 g punnets cherry tomatoes
1 large zucchini, chopped
200 g penne or gluten-free pasta
1 kg green prawns (500g peeled), peeled and deveined, tails intact
2 cloves garlic, crushed
250 ml (1 cup) Tomato pasta sauce
Freshly ground black pepper, to season
50 g reduced-fat feta, crumbled, to serve
1 bunch fresh basil leaves, to serve
Method
- Preheat oven to 230°C (fan-forced). Line a roasting pan with baking paper. Put eggplant, capsicum, onion and 3 tsp of the oil in a large bowl and toss to combine. Add vegetables to prepared pan. Roast for 15 minutes. Toss tomatoes and zucchini in another 1 tsp of the oil and add to roasting pan. Roast for a further 10-15 minutes or until vegetables are tender.
- Meanwhile, cook pasta in a medium saucepan of boiling water, following pack instructions. Heat remaining oil in a large non-stick frying pan over a medium-high heat. Add prawns and garlic and cook for 2-3 minutes or until prawns are just cooked.
- Drain pasta and return to saucepan. Add sauce and toss until heated through. Add roasted vegetables and prawns and toss to combine. Season with pepper.
- Divide pasta mixture between shallow serving bowls. Sprinkle with feta, top with basil and serve.