Roasted Eggplant & Fennel Fusilli

Spread the zucchini, eggplant, onion, cherry tomatoes and garlic & herb seasoning on an oven tray lined with baking paper. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

While the veggies are roasting, cook the fusilli in the boiling water and cook until ‘al dente’, 11 minutes. Reserve some pasta water (¼ cup for 2 people / ½ cup for 4 people), then drain and return the pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and fennel seeds, until fragrant, 1 minute. Add the passata, vegetable stock pot, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste.

TIP: Fennel is a strong flavour, use less if you're not a fan.

Add the fusilli, roasted veggies and butter into the pan. Crumble 1/2 the fetta over the fusilli. Stir to combine.