Created by ImPat on October 14, 2019
Step 1: Cook pasta in a stockpot of boiling, salted water until tender and then dain and return to pot and cover to keep warm.
Step 2: Meanwhile, heat an oiled, large, non-stick frying pan over a medium to high heat and add beef and cook, stirring to break up mince, for about 5 minutes, or until browned and then remove.
Step 3: Heat oil in same, hot pan and add onion and cook, stirring occasionally, until tender and then add eggplant and cook, stirring occasionally for about 5 minutes, or until tender.
Step 4: Return beef to pan with sauce, capsicum and 1⁄2 cup water and bring to a boil and then cover with lid and gently boil for about 10 minutes, stirring occasionally, or until slightly thickened and then season to taste..
Step 5: Add beef sauce to pasta with basil and parmesan and toss well.
Step 6: Serve with extra parmesan