Step 1

Heat oil in a large heavy-based saucepan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add pasta sauce, water and oregano. Bring to the boil.

Step 2

Add risoni. Reduce heat. Simmer, uncovered, for 6 minutes. Stir in eggplant and capsicum; simmer for 2-3 minutes or until pasta is tender. Remove from heat.

Step 3

Stir in broad beans and olives. Spoon into a shallow serving bowl. Serve topped with fetta, parsley and zest.