- 1 brinjal (sliced, salted and rinsed)
- 400g fettuccini
- fresh rocket (to serve)
- olive oil
- 1 onion (halved and sliced)
- parmesan (to serve)
- 1 red pepper (halved and seeded)
- 50ml rocket pesto
- 125g salami (chopped)
- 1 yellow pepper (halved and seeded)
Put the vegetables on a baking tray. Drizzle with olive oil. Roast in a preheated oven for 30 minutes or until the vegetables are tender. Turn once during cooking.
Remove from the oven. Put the peppers into a bowl, cover with clingwrap and leave to steam for a few minutes, then peel the skins off the peppers. Cut the peppers into smaller pieces.
Cook the pasta until al dente. Drain and stir in the pesto. Add the vegetables and the salami. Serve sprinkled with Parmesan and garnished with rocket.