1 large eggplant, cut into 2.5cm pieces 2 large zucchini, thickly sliced 1 red capsicum, halved, thickly sliced olive oil cooking spray 8 small chicken drumsticks, skin removed 2 cups Italian tomato pasta sauce 1/3 cup dried risoni pasta 1/2 cup small basil leaves

Preparation

1. Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Spray vegetables with oil. Roast for 25 to 30 minutes or until light golden.
2. Meanwhile, heat a heavy-based saucepan over high heat. Spray with oil. Cook drumsticks in batches, turning occasionally, for 5 minutes or until light golden. Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through.
3. Stir in roast vegetables and basil. Season with salt and pepper. Serve.