Salami and Vegetable Pasta
375g pasta, eg, cellentani, spirals, penne
2 tablespoons olive oil
1 large onion, chopped
1 large red capsicum, chopped
1 eggplant, chopped
150g sliced salami
400g tomato pasta sauce
2 tablespoons chopped fresh parsley
1/2 cup parmesan cheese flakes
Add the pasta to a large pan of boiling salted water, boil, uncovered, until just tender, then drain.
Meanwhile, heat the oil in a large pan, add the onion, capsicum, eggplant and salami; cook, stirring, until the vegetables are tender. Add the sauce and parsley and stir until hot. Combine the pasta with the vegetable mixture and serve with parmesan.