I’ve started to go more vegetarian with my food choices recently, in an attempt to become more healthy and clean. And since I love aubergines especially when teamed with rich tomato sauce and baked in the oven – yes I’m talking about that delicious Italian starter – parmigiana.
Today’s recipe isn’t exactly Italian, but it’s a very tasty and authentic one that I got from BBC Good Food ME magazine and decided to try out.
Here’s the recipe from the magazine:
I decided to get spaghetti instead of the type of pasta recommended in the recipe, because I wanted to go for the whole grain choice…
The main ingredients:
You start by cutting your aubergine into bite-sized cubes:
Then chop the tomatoes and onions…
Start cooking the onions, aubergine and oregano…
Then add the tomatoes, balsamic vinegar and 200ml water…
While this colorful mixture cooks on low heat for 20 minutes, you can start cooking your choice of pasta…
Once your sauce is thickened in the other pan, and the tomatoes reduced and softened, you can add the vegetables to the drained pasta…
And voila! there you have it!
Note: I skipped the red chilli in this recipe – not because I’m not a fan of spicy food – but because I could only get a pack with tons of it and I didn’t want to buy a whole army of chillis…However, I must admit that the chilli is a main ingredient in this dish and skipping it will greatly influence the taste of the pasta. It still was OK, but I could tell that there was something missing. So I highly recommend that you add the chilli to give this dish the zest and rich flavor it deserves 🙂
