Main Meals
Tomato-brinjal sauce with pasta
4
Easy
10 minutes
20 minutes
Wine/Spirit Pairing
Waterkloof Sauvignon Blanc
Ingredients
Method
- 3 T olive oil, plus extra for drizzling
- 2 medium brinjals, diced
- Sea salt and freshly ground black pepper, to taste
- 1 x 400 g Woolworths Italian chopped tomatoes can
- 2 garlic cloves, crushed
- 350 g pasta cooked al dente, for serving
- 150 g fior di latte mozzarella
- Chopped Italian parsley, for sprinkling
Method
Ingredients
Heat the oil and fry the brinjal in batches until well browned, adding a little more oil if necessary each time. Remove from the pan, drain on kitchen paper and season.
Place the tomatoes into the hot pan. Add the garlic and browned brinjal. Simmer uncovered for 10 minutes until the brinjal is very tender and the sauce has thickened. Season to taste.
Spoon over the hot pasta. Add shreds of mozzarella, drizzle with olive oil and sprinkle with parsley. Serve immediately.
Hi Jane,
Inspiring people to cook is at the heart of Taste, and it’s people like you who inspire us to inspire :)
Thank you for taking the time to provide such positive feedback!
Happy cooking!
The TASTE team.
What I like about recipes like this is that they inspire one. In fact my whole style of cooking has changed as I gained ideas and then made dishes myself, using this basic idea of a recipe and adding my own variations, e.g. I no longer use tinned tomatoes. I now buy bulk tomatoes and onions from the Woolworths’ combo and do my own tomato sauce and freeze. I would use this instead, which I have already flavored with origanum, marjoram, thyme and purple basil, fresh from my own garden (despite winter cold).