Although I did not quite start painting I decided I wanted to bring this mysterious aura of the aubergine into one photograph – to highlight its mysteriousness and allow the almost reclusive mood of the vegetable to translate onto the plate – anel

I always had a deep love for aubergines – something more than the usual obsession … when I see aubergines I want to design and create. I want to take out a canvas and start painting all its deep and alluring hues. The aubergine is just so mysterious and captivating, I don’t know if it is the beautiful shape with the green crown or that dark purple colour – or when you cut them they are full of these beautiful seeds and flesh – something dark, almost sinister yet enticing.

My mom used to sprinkle it with salt, then just roll it into some flour and fry then in a pan of oil. She then gave it a little sprinkle of Worcestershire sauce – and I was in heaven. Soft, delicious and packed with flavour.

So with this all said, I decided to keep this recipe simple using only tomatoes and some red peppers however, my creativity got the better of me after I took the pics. Although I did not quite start painting I decided I wanted to bring this mysterious aura of the aubergine into one photograph – to highlight its mysteriousness and allow the almost reclusive mood of the vegetable to translate onto the plate. Enjoy.

aubergine + tomato pasta

 

Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: anél potgieter

Serves: 5-6

Ingredients

• 500g Aubergines – cut into 1 cm circles - leave the skin on
• 500g Rosa tomatoes
• One whole garlic bulb – cut in half (do not peel or break into smaller cloves)
• 1 Red pepper sliced thinly
• Parmesan cheese
• Olive oil
• Salt
• Pepper
• Fresh parsley
• Fresh basil
• 500g Pasta – cooked as per packet instructions

Instructions

1. Preheat oven to 190 C°. Sprinkle the tomatoes, red pepper, garlic generously with olive oil and paint both sides of the aubergine with the olive oil. Place everything on a baking tray sprinkle generously with salt and pepper and bake for 40 minutes.
2. In the mean time cook your pasta until al dente.
3. When done squeeze some of the roasted tomatoes with your hands into a pulp over the pasta – mix into the pasta. It forms a tomato sauce for the pasta.
4. Tear the aubergines and add the red peppers. Squeeze the garlic out of the shells and add to the dish.
5. Season liberally with Maldon salt and some pepper and a good sprinkle with olive oil.
6. Finish the dish off by adding parmesan shavings and freshly chopped parsley and some basil leaves.

3.4.3177