Pasta with vegetable sauce

By admin
07 November 2011

Serves 4

2 young brinjals, cut into thin slices

40 ml olive oil

Salt and freshly ground black pepper

2 onions, quartered

3 cloves garlic, finely chopped

1 yellow pepper, sliced

1 red pepper, sliced

6 baby marrows, sliced

2 cans (410 g each) chopped tomatoes

60 ml (1/4 c) chopped parsley and coriander

Salt and freshly ground black pepper

Juice and zest of 1 lemon

250 ml (1 c) basil or pea sprouts

250 g pasta

Grated Parmesan cheese to serve

1. Heat a griddle pan and brush the brinjal slices with oil. Fry them until done and golden brown. Season with salt and set aside.

2. Heat the remaining oil in a saucepan and fry the onions and garlic for a few minutes.

3. Add the peppers and baby marrows and fry until soft and fragrant.

4. Add the tomatoes and herbs and season with salt, pepper and lemon juice and zest.

5. Tear two-thirds of the basil, add it to the tomato mixture and simmer for another 15-20 minutes.

6. Cook the pasta in salted water until al dente, drain and set aside.

7. Divide the pasta among bowls, spoon the vegetables on top and garnish with the remaining basil or pea sprouts. Serve with Parmesan cheese.

FUN FACT: Brinjals are known as an "eggplant" in the United States, Canada, and Australia because the first eggplants in those countries were purely ornamental and featured egg-shaped white and yellow fruit. In Britain, it is called "aubergine," the same as in French.

Recipe: Bernice van der Merwe, Esther Malan & Carmen Petersen

Photo: David Briers

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