Thursday, May 25, 2006

Pasta with eggplant & tomato sauce

Normally I make this in the slow cooker but I didn't get a chance to cook until after school. This is our favorite pasta sauce: 2 eggplants, 2 red capsicums, onion, garlic, a 400g can of tomatoes, and 600 mL pureed tomatoes (passata), along with an undisclosed amount (i.e. a big glug) of extra virgin olive oil. Cooked for a couple of hours on the stovetop, then served with bowtie pasta, parmesan cheese and a salad of baby rocket (arugula), grated carrot and chopped beetroot.

1 comment:

Faux Couture said...

It has been a while since I've made your delicious pasta sauce, which Matt absolutely loves. I think that will be on the shopping list come Monday :-D