Playing with Recipes with Judith Audu: Spaghetti, Roasted Eggplant, Tomatoes Sauce and Mozzarella

Thursday 6 November 2014

Spaghetti, Roasted Eggplant, Tomatoes Sauce and Mozzarella

I was searching the web for a lovely healthy recipe and found one i loved on http://www.2sistersrecipes.com/2013/09/spaghetti-with-roasted-eggplant-fresh.html made some changes as you know i love to play with recipes. I really did enjoy this recipe, the beauty of it is the freshness in the vegetables so don't over cook yours. I bet it will be a regular in my home, simple, fast, easy and DELICIOUS!!!

Ingredients:

spaghetti
eggplant - chopped
tomatoes - chopped
green bell pepper - chopped (optional)
orange bell pepper - chopped (optional)
yellow bell pepper - chopped (optional)
prawns (optional)
onions - chopped
garlic - minced
basil - chopped
mozzarella - chopped
olive oil
salt
pepper

Lets Cook:
1. Turn your oven to 175F/450C. Pour the chopped Eggplant on an oven proof dish. Drizzle olive oil and salt. Mix well and toss in the oven. Allow roast for about 20 minutes. Take out and set aside.
2. Put a pan on heat. Add olive oil. Stir in the onions and garlic. Let them sweat out. Pour in the tomatoes. Stir for some minutes. Add the green, yellow and orange pepper.
3. Put another pan on heat. Add a little butter, add garlic. Stir in the prawns. Add salt and pepper. When the color has changed. Add it to the tomatoes sauce.
4. Pour in the roasted eggplant. Add salt and pepper. Stir. Taste to adjust seasoning. Add the chopped basil.
5. Boil the spaghetti a la dent. Drain.
6. Pour the spaghetti into the tomatoes sauce. Toss well and allow sit for about a minute.
7. Dish out on a plate and add the mozzarella on it. Enjoy your meal...Cheers