The rich pasta sauce for this dish is a cross between a ratatouille and a pepperonata (does that make it peppertouille or maybe ratonata?). I've gone slightly over the top with the pepper theme and have included bell peppers, chilli pepper, paprika and black pepper in the recipe!
- 3 bell peppers (pref 1 red, 1 orange/yellow,1 green), sliced
- 1 aubergine/eggplant, cut in quarters lengthwise and then sliced
- 1 red onion, sliced
- 1 large clove of garlic, crushed
- 1 tin of chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp sugar, optional
- 1 tbsp balsamic or wine vinegar (or a glug of red wine)
- 1 tsp ground paprika
- ½ chilli, deesed and finely chopped
- A handful of basil leaves, chopped
- Black pepper to taste
- Dried pasta of your choice
Add the aubergine and cook on a fairly high heat for about 10 minutes until soft and golden brown. Remove from the pan and keep to one side.
Heat a further 1 tbsp of olive oil in the pan. Add the peppers, onion and garlic and sauté gently for about 5 minutes. Add the aubergines back to the pan.
Add all of the remaining ingredients and stir well.
Put a lid on the pan and allow the sauce to simmer on a low heat for about 20-30 minutes, or until the peppers are soft and you have a thick sauce.
Meanwhile boil your pasta ( I use about 250g/8oz of dried pasta to feed 4), drain and top with the sauce.
Alternative: If you're not a fan of aubergine, swap it for sliced mushrooms or a drained tin of chickpeas.
Add an additional 250ml/1 cup of passata to the sauce and use as a filling for a vegetarian lasagne.
Sauce suitable for freezing.