MEALS in minutes

Family dinners ready in a flash

CAPONATA FARFALLE
SERVES 4
PREP AND COOK: 30 MINS

1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain reserving 1/2 cup of the cooking water.

2 Meanwhile, toss eggplant with oregano and oil. Season with salt and pepper.

3 Heat a large, deep, non-stick frying pan over a medium to high heat. Add eggplant in two batches.Cook, turning occasionally, for about 5 minutes, or until browned all over. Remove.

4 Heat same oiled, frying pan over a low heat. Add onion. Cook, stirring, until it starts to soften. Return eggplant with garlic, tomatoes, vinegar and capers. Simmer, uncovered, for 5 minutes. Season. Stir in parsley, pasta and reserved water. Toss well.

5 Serve with parmesan.

LAMB PANZANELLA SALAD
SERVES 4 PREP AND COOK:
30 MINS

1 Cut off crust from one end of bread. Cut bread into eight x 112cm thick slices. Reserve remaining bread for another use. Brush 2 tblsps of the oil over both sides of bread slices.

2 Heat a large, barbecue grill plate over a medium to high heat. Add bread. Cook, for about 2 minutes on each side, or until toasted. Remove from grill.

3 Meanwhile, toss lamb in seasoning with remaining oil. Season with salt and pepper.

4 Add lamb to hot barbecue grill plate. Cook for about 4 minutes on each side, or to your liking. Remove. Rest, loosely covered with foil, for 3 minutes. Cut into 1cm wide slices.

5 Combine tomatoes, capsicum, rocket and dressing in a large bowl.

6 Tear toasted bread into large pieces. Add to salad with lamb. Toss to combine.