We have taken a classic recipe (Pasta alla Norma) with
aubergines and tomatoes but made several variations. This started life as a
Jamie Oliver recipe but as we felt the need to eat up a variety of things in our
veggie garden we have adapted and expanded it to include Auntie Pat’s tomato
passata, courgettes, fresh tagliatelle and flat leafed parsley.
Foodstuff you will
need:
- 2 medium sized aubergines or 4 small ones
- 2 small courgettes
- Olive oil
- Dried oregano
- 4 cloves of garlic (peeled and chopped)
- Fresh basil and fresh parsley (separate stalks and chop; chop leaves separately)
- 1 teaspoon white wine vinegar
- 600ml passata
- Salt and pepper
- 500g fresh pasta
- 200g Parmesan cheese - grated
Equipment:
- Chopping board and sharp knife
- Wooden spoon
- Large Pot to cook pasta and sieve
- Teaspoon
- Large deep frying pan with lid
- Ladle
How to throw it
together
Cut up aubergines lengthways. Remove middle (fluffy or seedy
bit) and throw this away. Cut remaining aubergines into finger sized pieces.
Cut up the courgettes lengthways into finger sized pieces.
Remove the seedy centres and throw away.
Add oil to the frying pan and use a high heat. Add the
aubergines and courgettes and fry until brown on all sides. You may need to do
this in one or 2 batches.
Add a good dash of dried oregano when all are brown and some
salt and stir well to ensure all are coated
Turn down the pan to medium heat and add the garlic and
parsley and basil stalks, stirring well to cook evenly
Add a teaspoon of white wine vinegar and the tomato passata
and simmer gently for 10-15 minutes with the lid on (but tilted to let out a
little steam)
Season with salt and pepper.
Add half the chopped basil and parsley leaves and add to the
sauce and toss around.
Cook the fresh pasta in salted boiling water as per
instructions (see packet or until pasta is al dente)
Drain the pasta, and serve on warm dishes.
Spoon sauce over the pasta with a ladle and sprinkle remaining chopped
herbs and Parmesan over the top.
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