Vegetables Recipes - Mediterranean Extravaganza

Ingredients

• 1 large aubergine (eggplant), diced

• Salt

• Olive oil

• 1 red onion, thinly sliced

• 1 garlic clove, crushed

• 1 yellow (bell) pepper, cut into thin strips

• 2 ripe tomatoes, skinned, seeded and chopped

• A dash of anchovy essence (extract)

• 2.5 ml/1/2 tsp dried oregano

• Freshly ground black pepper

• 150 ml/2/3 cup dry white wine

• 225 g/8 oz olive-flecked or plain spaghetti

• A few black or green olives

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Method:

1. Place the aubergine in a colander, sprinkle with salt and leave for 30 minutes. Drain, rinse with cold water and pat dry with kitchen paper.

2. Heat 45 ml/3 tbsp of the oil in a saucepan, add the aubergine and fry (sauté) until golden brown and tender, stirring.

3. Remove from the pan and reserve. Add a further 15ml/1 tbsp of oil and fry the onion and garlic for 2 minutes until slightly softened.

4. Add the pepper, tomatoes, anchovy essence, oregano and a good grinding of pepper.

5. Return the aubergine to the pan, cover and simmer gently for 10 minutes or until pulpy, stirring occasionally.

6. Add the wine and simmer uncovered for about 5 minutes until well reduced. Taste and re-season if necessary.

7. Cook the spaghetti according to the packet directions. Drain and toss in a little olive oil.

8. Pile on to a warm serving dish, spoon the sauce over and scatter with a few olives before serving.