with Aubergine Sauce Veg
MC Italian 55mins plus standing
4 Hot Vegetarian Vegetables Alcohol
Herbs Pasta Main Course
Italy Mediterranean Europe
Large Aubergines (Eggplants), cut
into 2.5cm/1-inch chunks
tbsp Olive Oil
Garlic Cloves, thinly sliced
Onion, thinly sliced
Yellow Capsicums, (sweet peppers) deseeded and thinly sliced
and Black Pepper
x 200g/7oz tin Chopped Tomatoes
tbsp Freshly chopped Parsley
large Basil Leaves, shredded
Green Olives, sliced
heaped tbsp Capers
Rigatoni (or other short pasta)
grated Parmesan Cheese to serve
Place the aubergine in a colander, sprinkle liberally with salt, toss and
leave to drain in the sink for 30 minutes. Rinse well under cold water and pat
dry on kitchen paper.
Heat the oil in a large saucepan, add the garlic and onions and sauté gently
for 5 minutes, stirring, until soft and transparent.
Add the remaining ingredients, bring to the boil mixing well then reduce the
heat, cover and simmer for 40 minutes adding a little more wine or water if
15 minutes before the end of the cooking time, bring a large saucepan of water
to the boil, add plenty of salt then add the rigatoni and cook for 10-12 minutes
or until just tender.
To serve - drain the pasta well, return to the rinsed out pan then add the
aubergine sauce and mix well. Serve immediately with freshly grated parmesan.
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