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Preheat the oven 220°C and line a baking tray with foil.
Cook the pasta according to the packet instructions, then drain and refresh.
Toss eggplant, onion and capsicum with garlic and 2 tablespoons oil and season. Transfer to the lined baking tray and cook for 15 minutes or until just tender. Add tomato and cook for a further 6-8 minutes until tomatoes are softened.
Place the wine in a large saucepan over medium-high heat and bring to a simmer. Add mussels, cover with a lid and cook for 3-4 minutes until they have all opened. Remove the mussels from their shells, reserving a few shells to garnish.
Heat 1 tablespoon oil in a frypan over high heat. Season the squid and fry, turning, for 1 minute or until golden. Set aside.
Whisk vinegar, tomato paste and parsley in a bowl with remaining 65ml oil. Season. Place seafood, roasted vegetables, semi-dried tomato and rocket in a bowl and gently toss with the dressing, to serve.