Roasted Eggplant and Beef Fusilli

Difficulty:

Preparation Time: 15 mins
Cooking Time: 45 - 60 mins
Serves: 6

Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Fusilli

Substitute Shape:

Spirals, Large Spirals, Trivelle, Fusillini

Ingredients

1 eggplant

1 x 425g can diced tomatoes

200g tomato paste

2 cloves garlic, chopped

500g beef mince

2 capsicums

100g feta cheese, crumbled for serving

100g spinach

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The Copyright for this recipe has been assigned to and is held by San Remo.

Cook pasta according to packet directions, then drain.
Place the eggplant and capsicum in a hot oven (220°C) and roast for 20 minutes and let cool.
Peel and chop the eggplant and capsicum, discarding skin and seeds and set aside. Alternatively, purchase pre-made roasted capsicum slivers and roasted eggplant.
Heat a small non-stick pan and pan-fry the beef and garlic until browned. Add the tomato paste, diced tomatoes, spinach, eggplant and capsicum and simmer for 20 minutes.
Place drained pasta into serving bowls. Top with eggplant and beef sauce and crumbled feta cheese and serve immediately.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.