If you like robust heart-warming food, you will fall in love with this Italian dish. Its one of the favourites in our house. Its positively addictive. Its also vegetarian! Not vegan, as we use cream and parmesan. Buon Appetito!
Eggplant and Olive Pasta with Red Capsicum Sauce
1 large eggplant (about 600g)
1/3 cup of olive oil (80ml)
400g spaghetti (I use Barilla No 5)
80g Kalamata olives pitted, halved
¼ cup fresh shredded basil
Red Capsicum Sauce
3 large red capsicums (peppers)
1 tbsp olive oil
2 garlic cloves crushed (not too large)
1.5 tbsp white vinegar
3 tsp balsamic vinegar
1 tsp sugar
130ml chicken stock
85ml cream
1. Slice all the sides off the capsicums, discard seeds and stalk. Grill capsicum skin side up under a hot grill, until skin blisters and blackens. Then pop into a glass bowl and cover and place in fridge for 30 minutes. When the capsicum cools the skin will be easy to peel off. Discard skin and set capsicum aside (don’t return to fridge).
2. Cut eggplant into 2cm cubes. Place in a bowl, and sprinkle with 4 tbsp oil, salt and pepper. Toss well to make sure the eggplant is nicely oiled.
3. Line a baking stray with baking paper – this will prevent the eggplant from sticking to the tray. Place eggplant on a single layer on paper covered tray and bake for 15 minutes then turn and roast for another 5-10 minutes. Cubes should be caramelised and soft without falling apart. Remove from oven and set aside.
4. Blend or process the capsicum, garlic, oil, vinegars and sugar until smooth. Transfer mixture to a medium pan, add combined stock and cream and gently warm until heated through.
5. Add spaghetti to boiling water. Cook uncovered to the time on the packet or until tender (usually about 10mins on a rapid boil).
6. When spaghetti is cooked, drain. While hot, combine the pasta with the capsicum sauce, eggplant, olives and basil in a large pan and stir gently until heated through. Sprinkle with parmesan cheese to serve.
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