When we were children, we regularly we served fresh pasta and pizza made from scratch at home, and our sauces and toppings often had vegetables like spinach and aubergine in it. We made a face too, just like anyone else - but travelling through Europe made me realise that a lot of pasta and pizza dishes use a variety of vegetables. This dish with aubergine and turnip has punch, bite and flavour.
pasta of your choice, cooked
1 tomato, diced fine
3-4 cloves garlic
30-50ml extra virgin olive oil
1/2 cup aubergine, diced
1/4 cup turnip, quartered and sliced
1/2 onion roughly chopped
1/4 cup green peas
1 tablespoon sundried tomato, chopped fine
2 tablespoons mixed herbs
freshly ground pepper
parmesan cheese to garnish
While the pasta cooks, heat the oil in another pan. Add onions to the hot oil and cook until it begins to brown slightly.
Add the aubergine, turnip and peas, cook for 4-5 minutes on a low flame.
Now add the tomatoes, sundried tomatoes and herbs. Stir in the salt and pepper and cover the pan with a lid. Allow to simmer for 4-5 minutes till the vegetables are all cooked.
Stir in the cook pasta, toss for a couple of minutes on the flame and then serve.
Garnish with parmesan cheese.