Article By RV Daily Foodie Trails
SERVES: 4 | TIME: 30 MINS
Use up the leftover veggies in your caravan’s fridge with this simple and delicious dish.
- 1kg fresh fettuccine
- 1 eggplant, diced
- 1 zucchini, chopped
- 1 red capsicum, chopped
- 1 green capsicum, chopped
- 1 yellow capsicum, chopped
- 2 cloves garlic, diced
- 1 punnet cherry tomatoes, whole
- Pinch of dried chilli flakes
- 1 cup pitted olives
- ½ cup red wine
- Olive oil
Salt the eggplant and set aside for two hours. Rinse and set aside.
Oil the pan generously and heat to medium/high. Add the eggplant and cook until beginning to brown. Remove from pan and set aside. Add all the other ingredients to the pan and cook until aldente or cooked to your liking. Meanwhile in a pot of salted boiling water, add the fettucine and cook until perfect. Drain.
Add the eggplant, pasta to the other ingredients to the pan and mix until well combined.
Serve with shaved parmesan cheese and crusty bread.