Often a pasta dish is my go-to Saturday or Sunday night fare. With a friend from a good Italian commercial pasta making family, we are never short of good pasta. This dish combines the classic flavours of an Italian pasta dish. Use a great spaghetti, a thick one if you can, or thin if you cannot. Pasta shells work well also.
You might like to read Pasta with Soul – how long to cook pasta.
If you have some whole frozen tomatoes in the freezer, this is a dish where you use them. Canned tomatoes are also Ok, either diced or crushed. Or use fresh, juicy tomatoes, diced or grated.
Pasta Sauce with Aubergine, Red Peppers and Tomato
4 Tblspn Olive Oil
1 – 2 onions, diced small
2 medium eggplants, diced
1 – 2 red peppers, diced
2 cloves garlic, crushed
1 sprig thyme
12 basil leaves
12 small black olives
6 tomatoes, diced, or a can of peeled tomatoes, crushed
salt and pepper to taste
In a pan, fry off the onion in a little oil until it is translucent, and put aside. Then saute the aubergine with the remaining oil over low heat, turning occasionally, until it browns.
Return the onions to the pan. Add the capsicum, garlic, herbs, olives and tomatoes. Season with salt and pepper and cook for 20 minutes or until tender.
Serve with cooked pasta and top with grated parmesan.
Add some crushed dried red chilli with the capsicums for some added heat.
Use a great spaghetti, a thick one if you can, or thin if you cannot. Pasta shells work well also.