roast vegetable pasta with feta
Serves: 3-4
  • olive oil
  • 1 small or ½ a large eggplant, cut into 1.5 cm slices
  • 1 red capsicum, halved lengthways
  • 1 zucchini, cut into 1cm thick slices and cut on the diagonal
  • 1 red onion, cut into chunks
  • 3 cloves garlic, sliced
  • 200 grams cherry tomatoes, halved
  • 125 grams feta, crumbled
  • 8 Kalamata olives, pitted and sliced
  • salt and pepper
  • 250 grams pasta, fettuccine or pappardelle
  • extra virgin olive oil to drizzle
  • handful of basil leaves
  1. Preheat oven to 180 degrees celsius. Line a baking tray with baking paper and place the capsicum cut side down on the tray. Lightly coat with olive oil and bake for approximately 20 minutes. Remove from oven, place cooked halves in a bowl, cover with plastic wrap and leave to cool before removing the burnt skin.
  2. In a large frying pan, heat a couple of tablespoons of olive oil and fry the eggplant rounds until brown on both sides. Remove from pan and set aside.
  3. Repeat the process with the zucchini, adding a little olive oil if needed. Remove and set aside with the eggplant.
  4. (Once you've cooked the eggplant and zucchini, put a large pot of water on to cook the pasta. While the pasta is cooking continue making the sauce.)
  5. Using the same frying pan, add a tablespoon of olive oil and fry the red onion and garlic until softened.
  6. Add the cherry tomatoes, salt and pepper, and stir. Cover the pan and gently simmer until the tomatoes are cooked.
  7. Slice the eggplant and zucchini, and add to the tomato mixture together with the sliced olives. If the pasta isn't cooked by this stage, turn the heat off under the tomato mixture so that it doesn't dry out.
  8. Drain the pasta, reserving a little of the cooking water to add to the vegetable mixture.
  9. Return the pasta to the pot, add the vegetable mixture and stir through. Drizzle over a little extra virgin olive oil, add the crumbled feta and torn basil leaves, and stir to combine.
Recipe by Villiers Brown at