Roasted Veggies with Zita Penne

Method

1. Heat 1 tablespoon of oil in a large, deep pot on medium-high heat. Add eggplant and cook for 4-5 minutes until golden. Remove from pan and set aside.
2. Cook zucchini in another tablespoon of oil in the same pan for 2-3 minutes or until golden. Remove and set aside.
3. Cook onion and capsicum for 2-3 minutes until soft.
4. Add garlic, dried oregano, canned cherry tomatoes, water and return eggplant and zucchini to the pan. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until thick. Season with salt and pepper.
5. Meanwhile, cook pasta in a large pot of boiling salted water according to packet instructions.
6. Toss the pasta with sauce and vegetables. Serve with parsley and a sprinkle of freshly grated parmesan. Enjoy with family and friends!