Sicilian Pasta with Roasted Tomatoes and Aubergines

Delia Online recipe. Serves 2. Without the olive oil this recipe is 11.5 WW points per servings. With the olive oil it is 16.5 WW points!!

Aubergines, tomatoes and Mozzarella are the classic ingredients of any classic Sicilian sauce for pasta, and roasting the tomatoes and aubergines to get them slightly charred adds an extra flavour dimension.

Ingredients

8 oz (225 g) spaghetti

12 large tomatoes (roughly 2 lb/900 g)

1 large aubergine, cut into 1 inch (2.5 cm) cubes

2 large cloves garlic, peeled and finely chopped

about 4 tablespoons olive oil

12 large basil leaves, torn in half, plus a few extra for garnish

5 oz (150 g) Mozzarella, cut into ½ inch (1 cm) cubes

salt and freshly milled black pepper

Pre-heat the oven to gas mark 6, 400°F (200°C).

Method

First of all place the aubergine cubes in a colander, sprinkle them with salt and leave them to stand for half an hour, weighed down with something heavy to squeeze out the excess juices.

Meanwhile, skin the tomatoes by pouring boiling water over them and leaving them for 1 minute, then drain off the water and, as soon as they are cool enough to handle, slip off the skins. Cut each tomato in half and place the halves on one of the baking trays (cut side uppermost), then season with salt and freshly milled black pepper. Sprinkle over the chopped garlic, distributing it evenly between the tomatoes, and follow this with a few drops of olive oil in each one. Top each tomato half with half a basil leaf, turning each piece of leaf over to give it a good coating of oil. Now place the baking tray on the middle shelf of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened.

Meanwhile, drain the aubergines and squeeze out as much excess juice as possible, then dry them thoroughly with a clean cloth and place them in the other baking tray. Then drizzle 1 tablespoon of the olive oil all over them and place them on the top shelf of the oven, above the tomatoes, giving them half an hour.

Towards the end of the cooking time, cook the pasta. When the tomatoes and aubergines are ready, scrape them, along with all their lovely cooking juices, into a saucepan and place it over a low heat, then add the cubed Mozzarella and stir gently. Now drain the pasta, pile it into a warm bowl, spoon the tomato and aubergine mixture over the top and scatter over a few basil leaves.

Tomato, Aubergine and Courgette Gratin

Recipezaar recipe. I didn't do this exactly as stated- I merged it with the aubergine parmegianna recipe. It was very tasty indeed! The onion improved the flavour of the tomato sauce and the courgettes varied it. I put a fine layer of parmesan after each layer of veg and tomato sauce from the parmegianna recipe.

Ingredients

15 ml olive oil

1 sliced onion

225 g mushrooms, sliced

2 garlic cloves, finely chopped

4 medium tomatoes, chopped

2 1/2 ml dried marjoram

1 1/4 ml dried thyme

salt and pepper

2 courgettes

2 small aubergines

55 g fresh breadcrumbs

75 ml parmesan cheese, grated

Directions

In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.

Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.

Slice courgettes and aubergines diagonally into 5 mm thick slices. Toss aubergine with remaining oil.

Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.

Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.

Aubergine, Tomato and Parmesan Bake (Melanzane alla Parmigiana)

http://www.bbcgoodfood.com/recipes/10033/aubergine-tomato-and-parmesan-bake-melanzane-alla-

This was very, very tasty, I added a two layers of mushrooms to the recipe.

Serves 6

Ingredients

2 garlic cloves, crushed

6 tbsp olive oil

2x 400g cans chopped tomatoes

2 tbsp tomato puree

4 aubergines, cut into long 5mm thick slices

85g parmesan. freshly grated

20g pack basil, leaves torn

1 egg, beaten

Method

1. Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
2. Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
3. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden

Curry night with Sarah and Clare

Cooked 4 curries for Sarah and Clare in Nov 09. 3 were from the internet and 1 was from Jamie Oliver's Ministry of Food- Vegetarian Jalfrezi. It was served with naan and Jamie Oliver's the ginger and lemon rice (ministry of food). The jalfrezi wasn't great, but we used jalfrezi sauce rather than paste without reducing the amount of tinned tomatoes put in which might have been the main problem with it. The Brussels Sprouts curry was the most interesting and most distinctive but the amount made was small so I then made a second batch before serving. The potato and aubergine was also good but I cooked it too early so it turned to mush- cook it later next time.

Brussels Sprouts Curry Serves 1-2. (V small portion- double the recipe)

By Phil Vickery BBC Food

http://www.bbc.co.uk/food/recipes/brusselssproutscurry_84938

Ingredients

dash olive oil

100g/3½oz Brussels sprouts, halved

large potato, chopped and blanched in a pan of boiling salted water for five minutes

pinch turmeric

tsp cumin seeds

pinch paprika

1 cardamom pod, crushed

pinch ground cinnamon

2 tbsp white wine

chicken stock cube

squeeze orange juice

2 tbsp red wine vinegar

1 tbsp sesame seeds

To serve

large handful coriander, chopped

1 orange, peeled, chopped

2 tbsp plain yoghurt

Method

1. Put a dash of olive oil in a large saucepan and add the Brussels sprouts and blanched potatoes and cook for about four minutes until browned all over.

2. Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.

3. Add the white wine, stock cube, orange juice, red wine vinegar and sesame seeds and cook for a couple more minutes. Stir to ensure the stock cube dissolves fully.

4. In a separate bowl, combine the coriander and orange.

5. Pour the curry into a serving bowl and top with the mixed coriander and orange. Spoon over the yoghurt just before serving.

Aubergine and Potato Curry Serves 4-6

http://www.recipezaar.com/aubergine-and-potato-curry-392613

Ingredients

2-3 medium potatoes, peeled, diced

2 medium aubergines, peeled, diced

2 teaspoons turmeric

1/2 lemon

1 teaspoon cumin seed

1 teaspoon coriander seed

2 teaspoons mild curry powder or garam masala

2 teaspoons salt

1/4 cup approx oil (for frying)

2 cups approx hot water

1 teaspoon hot red chili powder (optional)

Method

1. Heat oil in deep frying pan or wok for about 1 minute, add diced potatoes, stir in until edges go transparent (about 2-3 minutes) and add aubergine cubes. Stir and cook until aubergine squares start to brown.

2.Add turmeric, stir, then crush cumin and coriander seeds in mortar or grinder and add, stir in, along with chili pepper, if used.

3.Add salt, then about half the water (1 cup), to just cover the aubergine and potato cubes. Squeeze in lemon juice and bury the rind in the middle of the mix (this gives the curry a slightly bitter flavour).

4. Cover and simmer for about 20 minutes until potatoes are tender, stirring occasoinally. Add more water as needed to keep mix just covered. Add and stir in curry powder or Garam Masala just before serving.

Aloo Gobi Serves 6

Ingredients

1/2 lb Potatoes

1 Cauliflower

5tbsp Vegetable oil

1 tsp Cumin seed

1 tsp Ground cumin

1/2 tsp Coriander

1/4 tsp Ground turmeric

1/4 tsp Cayenne pepper

1 Green chile - chopped

1/2 Ground cumin - roasted

1 tsp Salt

Freshly ground black pepper

Method

This is the kind of comforting 'homey' dish that most North Indians enjoy. It has no sauce and is generally eaten with bread. I like to serve Shahi korma or Tandoori chicken with it.

1. Boil the potatoes in their jackets and allow them to cool completely. (Day-old cooked potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut them into 3/4 inch (2cm) dice.

2. Break up the cauliflower into chunky flowerets, about 1-1/2 inches (4cm) across at the head and about 1-1/2 inches (4cm) long. Soak the flowerets in a bowl of water for 30 minutes. Drain.

3. Heat the oil in a large, preferably non-stick frying pan over a medium flame. When hot, put in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it about for 2 minutes. Let the cauliflower brown in spots. Cover, turn the heat to low and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chile, ground roasted cumin, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir gently as you do so.