Feta & eggplant fettuccine

Method

• Step 1
  Cook the fettuccine in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.
• Step 2
  Meanwhile, cut eggplant crossways into 2cm-thick slices then cut each slice into quarters. Heat oil in a large non-stick frying pan over medium-high heat. Add eggplant and cook, turning often, for 1-2 minutes or until it softens slightly. Add the stock and cook, turning the eggplant often, for 15-20 minutes or until the liquid evaporates and the eggplant is golden brown. Add the parsley and extra oil. Stir well to combine.
• Step 3
  Divide the pasta among serving bowls. Top with the eggplant and feta, and season with pepper. Serve sprinkled with extra parsley leaves.