22 December 2012,00:51 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Cut both capsicum in half. Remove seeds and membrane.
  • Place capsicum under a hot grill. Cook until skin blackens and blisters.
  • Cover with a damp tea towel. When cool, peel off skin. Chop and set aside.
  • Brush eggplant with a little oil. Grill until golden each side, brushing with more oil as required. Set aside.
  • Heat remaining oil in a frying pan. Add onion and garlic and stir over low heat until onion is tender.
  • Add chipolatas and cook until well browned.
  • Stir in undrained, crushed tomatoes, wine, olives, basil, parsley, salt and pepper. Bring to the boil.
  • Reduce heat and simmer for 20 minutes. Add vegetables and heat through.
  • While sauce is cooking, add ziti to a large pan of rapidly boiling water until just tender.
  • Drain well and return to pan. Toss vegetables and sauce through hot pasta. Sprinkle with parmesan cheese before serving.


  • 1 red capsicum
  • 1 green capsicum
  • 1 small eggplant, sliced
  • 55 ml Cooking oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 255 grams chipolatas, sliced
  • 425 grams can tomatoes
  • 100 ml red wine
  • 50 grams halved pitted black olives
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 500 grams ziti
  • 2 tablespoons freshly grated parmesan cheese, for serving

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