*Eggplant x 1 small, chopped in 1cm pieces/cubes
*Onion x 1 small, chopped
*Capsicums x 2 small to medium, chopped
*Garlic, minced/grated x 1 teaspoon
*Parsley stalks, finely chopped x 1/4 cup
*Parsley leaves, chopped x 1/3 cup (Most for recipe, but leave some leaves for plating up)
*Paprika (Sweet/Hungarian) x 2 teaspoons
*White wine OR water x 2/3 cup
*Tomatoes, crushed/tinned x 2 cans (800gm total)
*Chicken Stock Powder x 1 teaspoons
*Sugar x 1 tablespoon
*Balsamic glaze or vinegar x 2 teaspoons
*Olive or refined coconut oil for sauteeing
*Salt
*350grams of dried pasta
FOR PLATING-UP
*Grated parmesan cheese or Nutritional Yeast Flakes (if keeping the recipe plant-based)
*Capers, drained, sprinkle a teaspoon over each bowl (or to taste)
*Kalamata olives, 4 or 5 over each portion
*Extra chopped parsley
*Optional fresh basil leaves
*Non-vegie option: Flake-over tinned tuna (in olive oil) that has been drained
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-While preparing sauce, cook pasta to packet directions until el dente.
-In a medium-hot large fry pan, saute eggplant, onion, capsicums and parsley stalks with a pinch of salt, until soft.
-Add minced garlic and paprika, mix well and continue cooking for a couple of minutes.
-Increase heat slightly, then add white wine or water, stir and cook for 4-5 minutes.
-Add tinned tomatoes, sugar and chicken stock powder, stir and cover with a lid or a sheet of baking paper that fits snugly into the pan (Tip: Running the paper under water and scrunching it up, then opening it, will stop the paper from curling-up at the ends. Laying it directly over the sauce, will make a lid or culinary ‘cartouche’). Keep baking paper or fry pan lid on until you reach a bubbling simmer. Simmer for 5 minutes or until sauce thickens.
-Add balsamic glaze or vinegar and chopped fresh parsley leaves, stir, then add cooked pasta.
-Mix pasta through sauce well and divide evenly among bowls.
-Optional: Flake some tuna from a can over the top of each serving bowl, with a fork (use tuna in olive oil, drained) – then add grated parmesan cheese OR to keep the recipe vegie-based, sprinkle over Nutritional Yeast Flakes, extra chopped parsley or optional fresh basil leaves. Finish the dish with a sprinkling of capers and kalamata olives. Serve.
