1. Preheat the oven to 400°F Trim and discard the top and bottom of the eggplant and cut the remainder into small cubes. 2. Peel the onion and chop finely. Cut the red pepper in half, deseed and slice into small pieces. 3. Place the prepared vegetables in a medium-sized roasting tin with the garlic. Stir in the olive oil, paprika and 4 tbsp cold water. Roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking. 4. When the vegetables are soft and golden, stir in the Napoletana Sauce and parsley, and season well. Return to the oven for a further 10 minutes to heat through. Meanwhile, cook the pasta according to the pack instructions. Drain the pasta, then stir into the sauce. Serve with a crisp green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
