Sergio Perera’s Fettuccine Pasta with Eggplant, Broccoli & Parmesan  

Murwillumbah Community Centre Volunteer Anne Freeman tries out chef Sergio Perera’s pasta dish.  

This flavoursome recipe from SecondBite Ambassador Sergio Perera uses cupboard staples or items you might find in a food relief hamper – like packets of pasta, tins of tomatoes and dried herbs – along with fresh herbs and vegetables.  

Serves 4 

Recipe by Sergio Perera  

Instagram: @sergio.perera

Ingredients 

  • One regular pack of fettuccine pasta   
  • One can of diced tomatoes   
  • 1/2 finely chopped broccoli   
  • 1/2 brown onion, finely chopped   
  • 3 cloves of garlic, minced   
  • 1 large eggplant, burnt and drained – see instructions in method below.  
  • 1 cup chopped Swiss chard   
  • 1/4 cup finely chopped carrot   
  • 1/4 cup finely chopped celery   
  • 2 teaspoons smoked paprika   
  • 1 teaspoon dried Italian herbs   
  • Two pinches of chili flakes   
  • 2 cups vegetable stock   
  • 1 bay leaf   
  • Extra virgin olive oil   
  • 1 tablespoon red wine vinegar   
  • Fresh basil, for garnish   
  • Salt, to taste   
  • Pepper, to taste   
  • 1/2 cup grated Parmesan cheese   

Method 

Step 1. Prepare the Eggplant   

Burn the eggplant over an open flame until the skin is charred and the flesh is tender. Remove from heat, let cool, scoop out the flesh into a bowl, and drain any excess liquid.   

Step 2. Cook the Pasta   

In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Reserve one cup of pasta water and then drain the pasta.   

Step 3. Sauté the Vegetables   

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until fragrant. Add the finely chopped carrot and celery, cooking for another 3 minutes until softened.   

Step 4. Add Broccoli and Eggplant   

Stir in the finely chopped broccoli and the drained eggplant flesh. Cook for about 5 minutes, stirring occasionally.   

Step 5. Combine Other Ingredients   

Add the can of diced tomatoes, chopped Swiss chard, smoked paprika, dried Italian herbs, chili flakes, vegetable stock, and bay leaf. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.   

Step 6. Mix in the Pasta   

Add the cooked fettuccine to the skillet, tossing to combine. If the mixture is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Stir in red wine vinegar and half of the grated Parmesan cheese.   

Step 7. Serve   

Remove the bay leaf and serve hot, garnished with fresh basil and the remaining Parmesan cheese on top.   

Chef Sergio Perera shows participants in a cooking demonstration how to plate up his fettucine dish. Pictured are Murwillumbah Community Centre volunteers Anne Freeman and Raymond Lyndsay (on the far left and right), Coles Team member Ashley Harrison and Nerida Colley from the Northern Rivers Women & Children’s Services. 
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