Ingredients

1 cup @riovistaolives extra virgin olive oil

1 large eggplant cut into 1cm cubes

4 medium zucchini cut into 1cm cubes

3 red onions peeled and diced

3 red peppers

1 bulb of garlic peeled

1 sprig of fresh rosemary

1 jar @awesomefoodcompany Napoli Pasta Sauce or crushed tomatoes are also fine

Zest and juice of 1 large orange

¼ cup baby capers, rinsed free of Brine or salt

1 pkt cooked @pastificiogmirollo Pappardelle (gluten-free)

1/2 cup of crumbled feta

1/2 cup Grated pecorino cheese

Instructions

Set a large pot over medium heat, add in the extra virgin olive oil, garlic, and vegetables. Cook until vegetables have softened and lightly coloured; add in the rosemary and continue cooking for a few more moments (approximately 2-3 minutes).

Add in orange juice and zest, tomatoes, capers and 1 1/2 cups of water. Cover with lid and cook for approximately an hour over a low heat, stirring occasionally. remove lid, add a little salt and pepper to taste

Remove about 2 cups of the ratatouille and place into a medium sized bowl, toss through the cooked pasta along with the crumbled feta, mix well and serve onto Individual plates topped with freshly grated pecorino cheese.