Salami & vegie penne

Cook the pasta in a large pot of boiling water as directed on the packet. Meanwhile, heat 1 tablespoon olive oil in a large pan. Cook the salami and garlic for 1 min. Add eggplant and capsicum and cook, stirring, for a further 3 min.

Stir through the tomato paste, then add canned tomatoes and half a can of water. Cook until heated through. Drain the pasta then add to the pan with the basil. Stir to coat the pasta in the sauce. Serve straight from the pan. Add shaved parmesan cheese and crusty bread to this dish if you like.