Aubergine & pea tagliatelle

In the pursuit of a simpler and healthier diet with less processed foods and even less meat, I have learned that aubergines, mushrooms and beans are a great substitute and add a depth of flavour so often missing in vegetarian cooking.  I am still using Parmesan and other Italian cheeses (often made with animal rennet), but these are easily substituted for a vegetarian option, if required.

At lunch today we had an aubergine, pea & tomato sugo with an egg tagliatelle - I even threw in a crust of Parmesan in the sugo for flavour.  I not sure whether food just tastes better here, or what, but that was a very delicious dish!

 

Recipe

  • 50g EVO oil

  • 1 Aubergine (grated)

  • 1 clove garlic - chopped

  • 250g peas in the pod

  • 400g ripe plum tomatoes (or tinned)

 

Method

  1. Heat oil in saucepan and add grated aubergine

  2. Cook on a low heat until aubergine is soft and unrecognisable 

  3. Add garlic and cook on

  4. Add peas and coat in the juices of the pan

  5. Finally, add tomatoes.  Bring to the boil and turn down heat.  Cook until the oil rises to the top of the sauce - then it is ready.

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,