Fusilli with Herbed Tomato and Roasted Brinjal

Brinjal, Aubergine, Eggplant….whatever you call them, this is what is needed today.  I even found ‘exotic brinjals’ where I shop, and of course could not resist them.  Just their outer skin differed from the common ones, and I did not notice them tasting any different.

I am totally enjoying pasta these days, now that I am eating Gluten Free Pasta.  What a difference, and best of all, my stomach is thanking me.  If you are going to try this meal, feel free to use the pasta you want.  I have made this meal with a bit of wine in the sauce.  It makes a huge difference, but feel free to use stock if you are not into the wine (or if you drank all the wine…no judgement 🙂 ).  Basically the wine cooks down, so it is not as though you will be tasting the wine in all it’s glory…sorry..!

I put some grated cheese on at the last minute with the basil leaves…somehow pasta and cheese just seem to go together for me.  I did not melt the cheese initially. Then when I came to eat it, I needed my food to be hotter, so into the microwave it went and it melted down a bit, and it was delicious.  The hubby had his not melted and he wolfed that meal down, so yeah, either way….melted or not is great.

Fusilli with Herbed Tomato and Roasted Brinjal

Preparation time:  15 minutes

Cooking time:  45 minutes

Total time:  1 hour

Serves 4

Ingredients:

Fusilli

2 brinjals, cut into chunks

3 Tablespoons Extra Virgin Olive Oil

Salt and Pepper

Pasta Sauce:

3 Tablespoons Extra Virgin Olive Oil

1 cup chopped onion

1/4 cup chopped garlic cloves

2 x tins whole tomatoes, chopped or 1 1/2 cups chopped whole fresh tomatoes

2 heaped teaspoons dried oregano

1/4 cup white wine

Salt and Pepper to taste

Topping:  

Grated Matured Cheddar Cheese

Chopped Fresh Basil

Instructions:

Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit.

Bake the brinjals and then set aside.

Whilst the brinjals are baking, cook the fusilli as per the packet instructions.

In a large skillet or pan, heat up the oil and fry the onion and garlic until translucent and fragrant. Add the tomatoes, herbs, wine and seasoning.  Bring to boiling point and then reduce the temperature to simmer.  Allow the sauce ingredients to simmer for at least 45 minutes. Add the cooked brinjals.  Taste and season.

Add the cooked sauce to the cooked and drained fusilli.

Top with some grated cheese and fresh basil leaves.

 

Enjoy 🙂

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30 thoughts on “Fusilli with Herbed Tomato and Roasted Brinjal

  1. It seems my wife modified your recipe…She placed 1 strand of Fusilli in an 8 oz glass of wine. I think it was used as a stirring device. I’m not sure she truly understood the intentions of your recipe… but she certainly seemed HAPPY upon finishing the “meal.”
    Seriously, this would make for a wonderful pasta dish. Although I no longer eat pasta, I still believe it is just fine to incorporate in most people’s eating regiments. It’s All About Balance, right?

    Liked by 1 person

    • Your wife and I will get on like a house on fire !!! The main thing is total happiness at the end of the meal 🙂 🙂 🙂 or should I say the liquid meal 🙂 🙂 🙂
      In all seriousness, it is all about balance…you are so right !!!

      Liked by 1 person

  2. Oh, gorgeous! This made me so hungry. You’re the one who taught me about roasting vegetables (that’s what a clueless cook I am) and we have them all the time now. Roasted eggplant sounds great… and I planted fresh basil starts in the garden. I have a feeling we’re going to be eating a lot of this dish. Thanks for the ideas and recipe, Lynne! 🙂

    Liked by 1 person

    • You have made me smile. 🙂 Roasted veggies are the ultimate best. We live on them daily here 🙂 , and they are so easy to do. I am so glad you are enjoying them. Your garden and herbs sound so divine, I would be in my element if I lived there, darting in and out the house for fresh veggies and herbs 🙂 . Enjoy my friend and thank you !

      Liked by 1 person

  3. I’ve never heard eggplants called brinjals but I love it. I learn so much from you–I now refer to zucchini as marrow :). This fusilli sounds delicious!

    Liked by 1 person

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