Beef ratatouille pasta

1 Place a large non-stick frying pan over a high heat and spray with oil. Add mince and brown, using a wooden spoon to break up any lumps. Once browned, remove mince from pan, cover and set aside.

2 Respray pan with oil and add onion. Reduce heat to low, cover and cook for 5 minutes or until onion has softened. Add eggplant, capsicum and courgette and cook for 1 minute over a high heat.

3 Return browned mince to pan with vegetables. Add tomatoes, oregano and vinegar. Bring to the boil then reduce heat, cover and simmer for 30 minutes or until cooked.

4 Meanwhile, cook pasta following packet directions. Drain then add to mince mixture. Top with ricotta and basil and serve with salad.