Rigatoni with ratatouille vegetables

Instructions

1. In a large pot of boiling water, cook pasta according to packet instructions. Drain and return to pot.
2. Meanwhile, in a large non-stick frying pan, heat olive oil over medium. Gently fry eggplant and onion for 5 minutes.
3. Add garlic, basil and canned tomatoes, rinsing the cans with 1 cup water and adding to the pan. Cover and simmer, stirring often, for 8-10 minutes, or until eggplant is tender. Add the courgette and capsicum. Cook uncovered for 5 minutes.
4. Stir through the chickpeas and allow to warm through for 2 minutes. Add the pasta and the baby spinach. Season well with cracked black pepper. Divide into 4 bowls and sprinkle with parmesan, if desired, and basil.