So, here is my blog challenge recipe numero otto!
You might have noticed the “-style” in the title above. Although the recipe uses ingredients commonly found in Italian cooking (eggplant, sun-dried tomatoes…) I would call my recipe inspired by Italian flavors: the recipe is one that I improvised last night.
Italian-style pasta sauce
Ingredients (serves 2, adjust ingredient quantities as required)
2 tbsp olive oil
½ large red onion, diced
½ eggplant, chopped into cubes
½ large zucchini (or 1 medium one), diced
½ head of broccoli, chopped into small florets
8 – 10 white/button mushrooms, chopped
4 – 5 cloves garlic, chopped or crushed
½ cup sun-dried tomatoes, soaked for 2 hours and then chopped
½ tsp hot smoked paprika (optional)
½ tsp dried basil
½ tsp oregano
Fresh basil leaves, roughly chopped (to taste)
Sea salt and black pepper (to taste)
1. If you are using packaged sun-dried tomatoes (as opposed to the ones in oil in jars), you will need to soak them in hot water from a kettle for 2 – 3 hours before use.
Sun dried tomatoes, after soaking for two hours
2. Chop the red onion and crush or chop the garlic.
3. Heat the olive oil gently in a pan and add the onion and garlic, plus hot smoked paprika (if using). Cook at a moderate heat for about 10 minutes, stirring occasionally. Use a lid to speed up cooking time.
4. Add the chopped eggplant, zucchini and mushrooms and cook for a further 10 minutes. Be wary of the eggplant sticking to the pan. In my experience, it has a tendency to soak up the oil like a sponge. Stir often and add a little extra olive oil if necessary.
5. Add the chopped sun-dried tomatoes, broccoli florets, dried basil and oregano to the pan, along with a small amount of salt and black pepper. Stir and cook on a moderate heat for 10 minutes, until all the vegetables are tender.
6. Add the fresh basil leaves shortly before serving and stir into the sauce. I served it with olives and penne pasta topped with goats’ cheese. Enjoy!
Olives — a perfect accompaniment to pasta