This tasty vegetarian pasta is a scrumptious treat for meat-free Monday.
- Cook the fettuccine in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.
- Meanwhile, cut eggplant crossways into 2cm-thick slices then cut each slice into quarters. Heat oil in a large non-stick frying pan over medium-high heat. Add eggplant and cook, turning often, for 1-2 minutes or until it softens slightly. Add the stock and cook, turning the eggplant often, for 15-20 minutes or until the liquid evaporates and the eggplant is golden brown. Add the parsley and extra oil. Stir well to combine.
- Divide the pasta among serving bowls. Top with the eggplant and feta, and season with pepper. Serve sprinkled with extra parsley leaves.
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Food Storage Container Set
Food Storage Container Set
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