Sicilian-Style Eggplant & Fresh Fettuccine

• Meanwhile, boil the kettle.
• Finely chop onion (see ingredients) and garlic.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes.
• Add garlic, a pinch of chilli flakes (if using) and tomato & herb seasoning and cook until fragrant, 2 minutes.
• Reduce heat to medium, add tomato sugo, the brown sugar, butter and a splash of water and simmer until slightly reduced, 2-3 minutes. 

• Meanwhile, half-fill a large saucepan with boiling water and a generous pinch of salt.
• Cook fresh fettuccine in boiling water over high heat until ‘al dente’, 3 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fettuccine, then return to saucepan and drizzle with olive oil. 

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• Transfer fettuccine to the pan with sauce, along with roasted veggies and the reserved pasta water. Stir to combine.
• In a medium bowl, combine rocket leaves and a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper. 

TIP: Combine everything in the saucepan with the fettuccine if the frying pan isn’t large enough.