Ingredients
- 1 red capsicum (pepper)
- 1 green capsicum (pepper)
- 1 small eggplant (aubergine), sliced
- 3 tablespoons olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 250 g (9 oz) chipolata sausages, sliced
- 425 g (15 oz) tinned chopped tomatoes
- 125 ml (4 fl oz/1/2 cup) red wine
- 3 tablespoons pitted black olives, halved
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 500 g (1 lb 2 oz) ziti
- 2 tablespoons grated parmesan cheese, for serving
Method
1. Cut both capsicums into large flat pieces, removing the seeds and membranes. Place skin side up under a hot grill (broiler) until the skin blackens and blisters. Cool in a plastic bag then peel off the skin. Chop and set aside.
2. Brush the eggplant with a little oil. Grill (broil) until golden on each side, brushing with more oil as required. Set aside.
3. Heat the remaining oil in a frying pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the chipolatas and cook until well browned.
4. Stir in the tomato, wine, olives, basil, parsley and season with salt and pepper. Bring to the boil. Reduce the heat and simmer for 15 minutes. Add the vegetables and heat through. Meanwhile, cook the ziti in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Toss the vegetables and sauce through the pasta. Sprinkle with parmesan cheese before serving, if desired.
