Roasted Eggplant and Beef Fusilli




    • 500g Balducci Fusilli No. 56
    • 1 large eggplant
    • 2 capsicums, 1 red, 1 yellow
    • 500g beef mince
    • 2 cloves garlic, chopped
    • 200g tomato paste
    • 1 x 425g can diced tomatoes
    • 100g spinach
    • Salt and pepper, to taste
    • 100g feta cheese, crumbled
    • Fresh basil leaves, to serve


    • Preheat oven to 220°C.
    • Place the eggplant and capsicum in the oven and roast for 20 minutes then let cool. Peel and chop the eggplant and capsicum, discarding the skin and seeds and then set aside.
    • Heat a small non-stick pan and fry the beef and garlic until browned. Add the tomato paste, diced tomatoes, spinach, eggplant and capsicum and simmer for 20 minutes. Season with salt and pepper if desired.
    • Meanwhile place Fusilli in a large pot of boiling, salted water and cook as per packet directions.
    • Place drained pasta into serving bowls. Top with eggplant and beef sauce and crumbled feta cheese and basil. Serve immediately.