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.
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.
3.Stir in broad beans and olives. Spoon into a shallow serving bowl. Serve topped with fetta, parsley and zest.
Make ahead: Prepare almost to end of Step 3, adding fetta, parsley and zest just before serving. Risoni is rice-shaped pasta. No need to thaw onion before using. Don’t overcook beans; they only need to be warmed.Note