Roast pepper fusilli

1. Place the peppers on the rack of a roasting pan. Grill directly under the preheated grilling element until the skin blisters and blackens in patches. Remove, cool for a few minutes and place in a plastic bag. Leave until cool enough to handle, then carefully peel off the skin. Cut into strips.
2. Heat olive oil in a frying pan until hot but not smoking. Sauté diced onions, stirring constantly until pale gold and softened.
3. Add brinjals, garlic, lemon peel and red pepper flakes. Continue cooking for 5 to 6 minutes. Remove and toss with reserved peppers and the anchovies.
4. Bring water and salt to a rolling boil in a pasta pot. Add pasta and stir immediately to prevent fusilli sticking together. Cook according to packet directions. Drain in a colander.
5. Fold in red pepper and onion mixture and sprinkle with olives and feta cheese. Taste the mixture – you may need to add a little extra sea salt and milled pepper. Serve at room temperature, in wide shallow bowls.