Method

1. Place a large frying pan/saucepan on the stove and turn the heat to medium.

2. Add the cooking oil.

3. Add the onion and garlic, cook for 3-4 minutes, stirring until softened.

4. Add the zucchini, eggplant and capsicum. Add a pinch of salt.

5. Cook for 8-10 minutes, until softened and starting to brown, stirring every 1-2 minutes.

6. Sprinkle in the Italian herbs, cumin and chilli, if using. Stir well.

7. Add the tomatoes to the pan.

8. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally.

9. While the sauce is cooking, fill a large pot with water and bring to the boil. Add a good pinch of salt to the water.

10. Add pasta to the pot of boiling water and cook according to the packet instructions (usually 8–12 minutes). Drain the pasta.

11. Add the drained beans to the pasta sauce and stir through.

12. Taste the sauce and adjust seasonings to taste.

HOW TO STORE

• Stores well in the fridge for 3-4 days.
• Can be frozen for up to 6 months.
• Learn more about storing food safely here.

HELPFUL TIPS

• If vegetables stick to the pan, add a small splash of water and stir.
• Add a little grated cheese, lemon zest, chilli or some olives for extra flavour.
• Add a tin of tuna or other type of fish or serve with a fried egg on top for a protein boost!

SUBSTITUTIONS

• In winter, substitute the zucchini, eggplant and capsicum with carrot, cauliflower and potato. Please note that the carrot and potato will require more time to soften and cook.
• Swap the herbs and spices for fresh herbs and garlic cloves.

Enhancing vegetable consumption through food literacy interventions in tertiary settings (HN24005) is funded through Hort Innovation Frontiers with co-investment from Foodbank Victoria and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Information is provided for general guidance only.