Piperade for pasta

Ingredients

12	Shallots (sliced)
1	Aubergine (diced)
8	Baby fennel (blanched)
2	Red peppers (roasted & skinned)
2	Yellow peppers (roasted & skinned)
1 head	Garlic (crushed)
10	Baked tomato halves
1	Courgette (sliced)
100 ml	Olive oil
4	Eggs (hard-boiled & halved)
1 bunch	Basil (torn)

Method

1.      In the olive oil sweat down the shallots & garlic until soft without colouring.

2.      In separate pan brown the courgette & aubergine separately.

3.      Slice the peppers & fennel.

4.      Mix together the peppers, fennel, courgettes, aubergine & shallot mix.

5.      To serve warm the mix, fold through the pasta & finish with the baked tomatoes, basil, olive oil & eggs.

6.      Adjust the seasoning.