Veggie Recipes
The first of what we hope will build into a comprehensive collection. Enjoy!
Pasta with aubergine and red vegetables
4 tablespoons olive oil
1 Spanish onion, peeled and finely chopped
2 cloves of garlic, peeled and chopped
1 medium aubergine, diced
1 red pepper, deseeded and finely diced
4 medium tomatoes, peeled and chopped
1 red chilli seeds removed and diced finely
6 - 8 fl oz water
Freshly ground black pepper
375g (12oz) fusilli or farfalle pasta
1. In a large saucepan heat the oil add the onion and garlic and cook over a medium heat until soft.
2. Stir in aubergine, red pepper and tomatoes cook for 5 minutes. Add the chilli and 6 fl oz water.
3. Cover the saucepan with a lid and leave to simmer until liquid reduces to a sauce, approx. 10 - 15 minutes. If sauce looks to thick stir in remaining water
4. Meanwhile cook the pasta in a large saucepan of boiling salted water until cooked, drain.
5. Stir the drained pasta in the sauce, mixing carefully to combine the ingredients without breaking them up.
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Story posted by on 2008-02-10 14:36:51.
Story last updated by on 2008-02-10 14:48:03.