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. Ingredientspasta 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…more