Big news, I have a new camera! And not just any camera, an actual professional DSLR! You can expect much better photo quality on the blog from now on 🙂 I’m kind of intimidated by all the buttons and menu options available on the camera though, but I’m also excited for the journey ahead. Lighting, aperture, ISO, focal length…there’s so much to learn!
So late Sunday afternoon as I picked up mushrooms for the efo riro I was planning to make the next day from Shoprite, I wondered what I was going to have for dinner. I strolled around the produce section looking for inspiration and found it in the shape of a large purple eggplant, the last one sitting in the eggplant basket. I made up this recipe for eggplant & tomato pasta on the drive home. It’s spicy, creamy and so satisfying!
What you will need
(Makes 5 servings)
+ ½ a pack of spaghetti
+ 5 large tomatoes, chopped
+ 1 large purple eggplant, chopped
+ 2 large green bell peppers, chopped
+ 1 medium red onion, chopped
+ 5 garlic cloves, diced and crushed
+ 2 atarodo (scotch bonnet peppers)
+ 6 large brown chestnut mushrooms, sliced
+ 1/3 cup extra virgin olive oil
+ Spices: ½ teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon ground curry, salt
How to make it
1.Boil the spaghetti, drain the water off, add a teaspoon of olive oil and toss to coat (so it doesn’t stick together). Leave in the pot and set aside.
2.In a large saucepan or wok, fry the chopped eggplant for 10 minutes in half the remaining olive oil util the pieces become mushy. Remove the eggplant from the pan and set aside in a bowl.
3.In the same pan, fry the onions, garlic and atarodo in the remaining olive oil until the onions are translucent. Then add the tomatoes and spices. Leave to simmer for 10-15 minutes, until the tomatoes are cooked.
4.Add the fried eggplant and the mushrooms to the pan and stir-fry for 5 minutes, then pour the sauce into the pot of spaghetti. Add the green pepper. Mix well, adjust seasoning if needed, cover pot and leave to simmer for 5 mins.
And you’re done!