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This blog is a tribute to the richness and beauty of the Mauritian cuisine passed over by our elders. This is dedicated to all those who are near or far from home and is an open platform to share recipes and anecdotes about our country, our sega and our multi-cultural nation. We will try to post a series of recipes on a regular basis. We highly encourage you to interact and help us by sharing tips, family recipes and other "bons plans." Feel free to browse our blog to know more about our passion for Mauritian multi-ethnic food and don't hesitate to share your comments and reviews.

Tuesday, February 23, 2016

Lazy Eggplant & Roasted Red Pepper Pasta

So, the other day I was craving some yummy sauce-licious pasta and then came across this recipe by Lee. This recipes contains most of my favorite ingredients : eggplant, tomato, basil and cream. Such a dreamy combination. The result was exactly what I envisioned in my mind : a rich creamy sauce, huge pasta and loads of parmesan. And to top it all, it was super easy and fast to make.

Lazy Eggplant & Roasted Red Pepper Pasta
(Serves 2)

List of ingredients

You will need:
  • 350g of Pasta Of Your Choice (I Prefer big fat ones like the one pictured or Penne)
  • Half of a medium Eggplant, cut into small dices
  • 1 small onion or shallot, chopped
  • 2 garlic cloves, chopped
  • 1 jar of roasted bell pepper, drained
  • 1/2 cup Cream
  • 2 small chilies (optional)
  • Chopped fresh Basil (to taste)
  • 1/2 cup water or chicken broth
  • Shaved or grated Parmesan
  • 2 tsp of Olive oil
  • Salt and Pepper to taste
  • Heat the oil in a skillet. Add the chopped onion/shallot and garlic and sauté for 3 minutes. 
  • Then add the chilies and drained bell peppers and cook for another 5 minutes.
  • Remove from heat and transfer the content to a blender. Purée until you get a paste (I like my sauce with some pepper chunks in it).
  • Warm the same skillet and some oil. Put in the chopped eggplant and season with salt and pepper. Cook for about 10 minutes.
  • Meanwhile, cook the pasta according to package directions. 
  • Remove the eggplant from heat and keep.
  • Transfer the roasted pepper sauce onto the skillet with the water and warm it over low heat. Stir in the eggplant and let it cook for another 8 minutes until bubbles start forming. Season with salt and pepper. 
  • Finally fold in the cream and chopped basil and mix well. 
  • Drain the pasta and add it to the skillet. Stir to coat the pasta.
  • Sprinkle with some grated or shaved parmesan and fresh basil and serve hot.

PS. I don't know how these big pasta twirls are called so if any of you know the name, please tell me. I am starting to make a fun pasta shape collection and this is my first proud addition. I hope you enjoy making and eating this as much as I did. Bon appétit les zamis !

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