Aubergine, Red Pepper & Olive Pasta Sauce

For those of you who have read some of my previous posts, you will know that I am allergic to a zillion different foods and have had to cut out the majority of these from my diet. That unfortunately means that I have slipped into the habit of creating recipes based on the foods I am allowed eat. But have no fear! When creating my plan for 2017 for this little blog, I vowed to try and incorporate some of my forbidden foods into my recipes again so that you don’t have to miss out like I do. Even thinking about what I can’t have anymore is making me pine for them! I actually miss yogurt so much. And eggs…and mushrooms…and tomatoes 

So this little creation sticks mostly to my list of allowed foods but I have also used some tomato puree from concentrate in the recipe so you guys are not deprived. This is a great recipe for a really rich and filling Pasta Sauce using chunky vegetables with intense flavours to create a very indulgent meal without most of the naughty additions.

The key to this sauce is to keep the vegetables whole and not to pulverise them down during the process. You can make this sauce ahead of time and store it in a jar in the fridge for up to 3 days or freeze it either. Whatever you decide to do, decide to make a batch either way – it’s just gorgeous! This sauce is full of flavour and healthy vegetables and will leave you feeling super satisfied. I used Spaghetti as it was all I had in the pantry but I would also recommend Penne as this always goes well with Pasta Sauce. I also added a sprinkle of chilli flakes to the mix as I can hardly have any meal without them these days but this is up to you if you want to add them. The same goes for any other of your favourite seasonings you might want to add.

As always, this meal is cheap to prepare, quick to cook and so comforting to eat so go ahead and give it a try! Thanks for staying tuned xXx

Ingredients (Serves 4)

1 medium sized Aubergine AKA Eggplant
2 large Red Peppers
½ cup Black or Green Olives, halved
1 Clove Garlic, crushed
1 Tbsp. concentrated Tomato Puree
1 cup Vegetable Stock
Salt & Pepper to taste
½ Tsp. Chilli Flakes (if desired, optional)
2-3 Tbsp. Olive Oil (maybe a little more)
Enough Pasta of your choice to serve

Method

Finely dice the Aubergine and Peppers – about 1cm cubes.
Heat 1 tablespoon of olive oil in a large pot and add the crushed garlic.
Stir the garlic until it has browned and then add the diced vegetables to the pot.
Add another tablespoon of olive oil and stir it in to coat the vegetables.
Continue to stir the mix until the vegetables start to soften and cook through.
Add the seasoning and tomato puree and stir through the mixture.
Pour approximately half of the stock into the pot and bring it to the boil.
Once bubbling, reduce the heat to a low-medium temperature and stir the mixture occasionally.
Put the pasta of your choice on to cook as per the packet instructions.
While the pasta is cooking, continue to stir the sauce mixture every now and then.
About half way through the pasta’s cooking time (approx. 6-7 minutes), blitz the sauce quickly with a hand blender to break up the vegetables and combine the sauce to make it thicker.
*Do not fully blend the sauce as you would if you were making a soup – only blitz for about 30 seconds – you want the sauce to remain chunky.
Return the pot to the heat on a simmer with the lid off to reduce the excess moisture.
Slowly pour in small tipples of the remaining stock, stirring it through and letting it absorb.
You may be left with some excess stock but it’s better to have made a bit extra than not have enough.
By the time you have cooked and strained your pasta, your sauce should be just about ready.
Add the cooked pasta to the pot of sauce and  stir it all through so that the pasta is fully coated.
Serve piping hot.

 

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