Wednesday, May 4, 2011

Weekend Herb Blogging #282: Tomato Eggplant Pasta

This entry is written for WHB #282. Astrid from Paulchens Foodblog is hosting for this round.

Yet another simple to put together recipe from our resident chef Clement!

Ingredients (as shown in photo)

Spaghetti (cooked and left to cool)
Black Olives
Grated Parmesan
Olive Oil
Salt & Pepper

1. Cut eggplant into strips, about the length of match sticks.

2. Cut tomato into halves, remove seeds and dice.

3. Slice olives, cross-wise.

4. Heat up some olive oil in a frying pan. Add in salt and pepper. Melt a good knob of butter as the oil warms.

5. Add one strip of anchovy in and mash it up.

6. Add eggplant strips, sliced olives and capers. Fry it up a little bit.

7. Add in cooked spaghetti. And finally the diced tomatoes when the pasta warms through.

8. Serve in a plate. Sprinkle a good handful of grated parmesan and garnish with parsley.

And we are done! Suggest that the pasta is served with a slice of lemon. The marriage of flavours from the anchovy, olives and capers together with the eggplant and tomatoes is simply divine. Simple ingredients that provides a myraid of flavours. And it's wholesome food, prepared in under 5 minutes.



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