Ingredients (serves 4)

• 500g fresh tagliatelle pasta (My batch in the photo was made with the Philips Pasta & Noodle Maker
• 4 large red capsicums
• 1 large eggplant
• 1 cup black olives (whole or sliced)
• 1/4 cup capers
• 1/2 red onion diced
• 1/2 cup fresh parsley chopped
• 2 tbs olive oil (for frying eggplant)
• 2 tbs extra virgin olive oil for dressing

Method

1. Dry roast capsicums in a hot oven (250 degrees Celsius) until skins start to blacken. Let capsicums cool completely. Remove skins and seeds and slice into strips lengthways.
2. Slice eggplant into slices about 5 – 8 mm. Season slices with olive oil, mixed herbs, salt & pepper. Pan fry lightly in olive oil till golden on both sides.
3. Combine eggplant with capsicum, olives, capers, diced red onion, a good glug of extra virgin olive oil and salt & pepper.
4. Cook pasta as per instructions (see my tips below)
5. Add cooked tagliatelle to roasted capsicum & eggplant combination. Season well with salt and pepper and dress with extra virgin olive oil. Garnish with parsley.

Notes

TIPS FOR COOKING PASTA - You should allow 1 litre of water for 100g of pasta. So 5 litres for 500gs - Add salt to your water. - You do not need to add oil to water!!! Having sufficient water will prevent pasta from sticking together. - NEVER rinse your pasta after cooking. It destroys the texture and eliminates the starch which helps the sauce to stick.