U3A Recipe Exchange

Ingredients

·        1 medium eggplant

·        1 medium red capsicum, fresh

·        1 medium zucchini, unpeeled

·        2 medium tomatoes, finely chopped

·        ½ bunch fresh basil

·        1 ¾ cup dry wheat pasta, (i.e. Penne Rigate)

·        4 tbsp olive oil

·        1 medium brown onion

·        2 cloves raw garlic

·        ½ tsp ground black pepper

·        7 tsp pickled capers, drained

·        1/2 cup vegetable stock

. ½ cup shredded parmesan

Instructions

01.       Boil a large pot of water and cook pasta as per packet instructions, strain but reserve ¼ cup pasta water.

02.       Crush the garlic and finely chop the onion.  Set aside finely chopped tomatoes. Cut eggplant, capsicum and zucchini into 2 cm cubes.

03.      In a large pan cook the egg plant first in oil, season it with salt, pepper and season all and cook for about 5 minutes and set aside. Using the same pan sauté the onion until translucent then add the garlic and cook for 1 minute. Add capsicum and cook for 2 minutes. Add zucchini and cook for 2 minutes. Add tomato, eggplant, capers and cook for 10 minutes.

Add vegetable stock, reserved pasta water and bring to simmer. Add parmesan and basil and stir through pasta. Adjust seasoning with salt and pepper and serve with garlic bread. Serves 4.