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Maria’s Recipes: Pasta Peperonata

*Eggplant x 1 small, chopped in 1cm pieces/cubes

*Onion x 1 small, chopped

*Capsicums x 2 small to medium, chopped

*Garlic, minced/grated x 1 teaspoon

*Parsley stalks, finely chopped x 1/4 cup

*Parsley leaves, chopped x 1/3 cup (Most for recipe, but leave some leaves for plating up)

*Paprika (Sweet/Hungarian) x 2 teaspoons

*White wine OR water x 2/3 cup

*Tomatoes, crushed/tinned x 2 cans (800gm total)

*Chicken Stock Powder x 1 teaspoons

*Sugar x 1 tablespoon

*Balsamic glaze or vinegar x 2 teaspoons

*Olive or refined coconut oil for sauteeing


*350grams of dried pasta


*Grated parmesan cheese or Nutritional Yeast Flakes (if keeping the recipe plant-based)

*Capers, drained, sprinkle a teaspoon over each bowl (or to taste)

*Kalamata olives, 4 or 5 over each portion

*Extra chopped parsley

*Optional fresh basil leaves

*Non-vegie option:  Flake-over tinned tuna (in olive oil) that has been drained


-While preparing sauce, cook pasta to packet directions until el dente.

-In a medium-hot large fry pan, saute eggplant, onion, capsicums and parsley stalks with a pinch of salt, until soft.

-Add minced garlic and paprika, mix well and continue cooking for a couple of minutes.

-Increase heat slightly, then add white wine or water, stir and cook for 4-5 minutes.

-Add tinned tomatoes, sugar and chicken stock powder, stir and cover with a lid or a sheet of baking paper that fits snugly into the pan (Tip: Running the paper under water and scrunching it up, then opening it, will stop the paper from curling-up at the ends.  Laying it directly over the sauce, will make a lid or culinary ‘cartouche’).  Keep baking paper or fry pan lid on until you reach a bubbling simmer. Simmer for 5 minutes or until sauce thickens.

-Add balsamic glaze or vinegar and chopped fresh parsley leaves, stir, then add cooked pasta.

-Mix pasta through sauce well and divide evenly among bowls.

-Optional:  Flake some tuna from a can over the top of each serving bowl, with a fork (use tuna in olive oil, drained) – then add grated parmesan cheese OR to keep the recipe vegie-based, sprinkle over Nutritional Yeast Flakes, extra chopped parsley or optional fresh basil leaves.  Finish the dish with a sprinkling of capers and kalamata olives.  Serve.