Difficulty Factor: Moderate
Cooking Time:
Serves: 4

1 eggplant
2 capsicum
2 zucchini
2 carrots
Funky Chef tangine spice
400 gms fresh pappardelle pasta
1 quarter preserved lemon
50 gms black pitted olives
4 dates, pitted and roughly chopped
1 spanish onion
4 garlic cloves
1/2 bunch fresh parsley
2 glasses white wine
200 ml Funky Chef spicy tomato sauce
100 ml olive oil
salt and pepper

Pre-heat oven to 125 degrees. Boil large pan of salted water.

Slice the vegetables into even ribbons and season generously with tangine spice. Grill the vegetables in moderately hot pan / grill with some olive oil. Set aside.

Add onions, garlic and preserved lemon to pan and gently cook with 1/2 of the parsley for 3 - 4 minutes. Add white wine, olives and dates and simmer until wine is reduced by 1/2. Add Funky Chef spicy tomato sauce and simmer for 5 minutes. Season to taste with salt & pepper.

Drop pasta into salted water with 50ml of olive oil and gently stir occasionally until pasta is cooked. Drain pasta and arrange in middle of large bowl. Add remaining parsley and 50 ml olive oil to pasta sauce and spoon sauce over pasta and arrange the vegetables on top. Serve immediately!