Steps

1. Chop 1/4 onion and 1/4 red bell pepper into bite-sized squares, similar to the pasta.
   🕒 01:50
2. Cut 1/2 zucchini and 1 eggplant into bite-sized pieces, suitable for eating with pasta.
   🕒 02:44
3. Heat 1 tbsp olive oil in a frying pan and lightly sauté the onion.
   🕒 03:07
4. In a separate pan (or the same pan after removing the onion), cook 160g corned beef (2 x 80g cans).
   🕒 03:17
5. Break up the corned beef in the pan, pressing it down to achieve a fragrant, crispy texture.
   🕒 03:23
6. Once the onion is softened, add the bell pepper and stir-fry.
   🕒 04:04
7. When the bell pepper is fragrantly stir-fried, add the zucchini.
   🕒 04:19
8. After adding the zucchini, add the eggplant and stir-fry.
   🕒 04:44
9. Lightly season the vegetables with salt (to taste).
   🕒 04:55
10. Once the vegetables are mostly cooked, add a little water, cover, and steam over low heat until tender.
    🕒 05:32
11. Once the vegetables are cooked, add red wine vinegar (to taste) and balsamic vinegar (to taste) and mix. (This is the key! The acidity makes it refreshing, while enhancing sweetness and depth.)
    🕒 06:41
12. Add the cooked vegetables to the pan with the corned beef and mix everything together well.
    🕒 07:23
13. Boil 120g short pasta, then add it to the corned beef and vegetable pan and toss to combine. If needed, add a little water to help the sauce coat the pasta.
    🕒 08:39
14. Finish by drizzling with extra virgin olive oil (to taste).
    🕒 09:18
15. Taste and adjust seasoning with salt (to taste) if necessary.
    🕒 09:22
16. Serve in bowls and sprinkle with Parmesan cheese (to taste) if desired.
    🕒 09:35