2. Heat a large frypan with oil over medium heat. Slice and add leek and bacon (see notes), cook for 3-4 minutes or until softened. Crush in garlic and season with 2 tsp Italian herbs (or oregano), salt and pepper.
3. Chop eggplant and add to pan with capsicum strips. Cook for 5 minutes then stir in crushed tomatoes and 1 tin water. Simmer uncovered for 10 minutes.
4. Trim, rinse and slice spinach. Stir into sauce to wilt. Adjust seasoning to taste with salt and pepper if needed.
5. Serve sauce over pasta (alternatively toss together), garnish with picked basil leaves and parmesan cheese.
Do you have fussy kids? Cook leek, eggplant and capsicum strips together for 6-8 minutes until soft. Blend with crushed tomatoes, herbs and 1 cup water to make a smooth tomato sauce. Cook bacon until crispy, add tomato sauce and spinach (if using). Toss in pasta and season to taste!
No pork option - bacon is replaced with chicken stir-fry strips. Add 1 stock cube for more flavour.
No gluten option - pasta is replaced with GF pasta.
Leek, 1/2 *
Garlic, 2 cloves
Eggplant (small), 1
Capsicum strips, 1/2 tub *
Crushed tomatoes, 400g
English spinach, 1/2 bunch *
Basil, 1/2 bunch *
Shaved parmesan cheese, 1/3 bag (40g) *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, dried Italian herbs or dried oregano