Recipe: Yummy Aubergine and mixed pepper pasta

Aubergine and mixed pepper pasta. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Ground black pepper, to taste (optional).

This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta. I love roasted aubergine too so added that in, along with a good. You could have Aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you create that.

Ingredients of Aubergine and mixed pepper pasta

1. You need of key ingredients.
2. Prepare 200 grams of seashell pasta.
3. Prepare 1 head of fresh mozzarella.
4. It's 4 small of shallots.
5. Prepare 1 cup of ready made aubergine pesto.
6. Prepare 2 cup of sliced peppers.
7. You need 2 tsp of fresh basil.
8. Prepare 3 tbsp of Olive oil.

Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. This simple dish uses storecupboard ingredients and the result is a rich, tomato pasta sauce with plenty of vegetables to keep you going. Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high.

Aubergine and mixed pepper pasta instructions

1. Heavily salt 3 L of water and bring the water to a rolling boil.
2. While the water is boiling peel and dice shallots and slice the peppers.
3. Fry shallots in a small amount of olive oil until they got nicely browned.
4. Add the peppers until they start to sweat and then tip in the pesto.
5. Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix.
6. When the pasta is al dente drain out the hot water, dunk in ice cold water and then strain out and place the pasta in with the pesto shallots and peppers mix.
7. After mixing well, taste and season with sea rock salt and freshly cracked black pepper.
8. Tear the fresh mozzarella and place on top of pasta before serving.

Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides. This Persian-style recipe would would make the perfect addition to a Add the parsley, crushed garlic, olive oil, lemon juice, cinnamon and salt and pepper and give all the ingredients a good mix until they're evenly combined. Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well. Aubergine recipes From the velvety richness of an aubergine and pomegranate salad to the crisp bite of Chop the flesh roughly with a knife, then put it in a large bowl and mix by hand until almost smooth.