This interesting Italian-style salad makes the most of delicious summer vegetables.
1 small aubergine
2 tomatoes
1 large courgette
1 red pepper
1 green pepper
1 medium onion
1 clove garlic, peeled
4 tbsps olive oil
Freshly ground sea salt and black pepper
450 g (1 lb) wholemeal pasta spirals, or bows
2 tomatoes
1 large courgette
1 red pepper
1 green pepper
1 medium onion
1 clove garlic, peeled
4 tbsps olive oil
Freshly ground sea salt and black pepper
450 g (1 lb) wholemeal pasta spirals, or bows
method
1. Cut the aubergine into 1 cm (1/2 inch) slices. Sprinkle with salt and leave for 30 minutes.
2. Chop the tomatoes roughly and remove the woody cores.
3. Cut the courgette into lcm/^-inch slices.
4. Core and seed the peppers, and chop them roughly
5. Peel and chop the onion. Crush the garlic.
6. Heat 3 tbsps olive oil in a frying pan, and fry the onion gently, until it is transparent but not coloured.
7. Rinse the salt from the aubergine thoroughly and pat dry with absorbent kitchen paper. Chop the aubergine roughly
8. Stir the aubergine, courgette, peppers, tomatoes and garlic into the onion, and fry gently for 20 minutes. Season with salt and pepper to taste, and allow to cool completely
9. Cook the pasta spirals in plenty of boiling salted water for 10-15 minutes, or until tender.
10. Rinse the pasta spirals in cold water and drain well.
11. Put the pasta spirals into a large mixing bowl, and stir in the remaining 1 tbsp olive oil.
12. Stir the vegetables into the pasta spirals, mixing well to make sure that they are all evenly distributed.
2. Chop the tomatoes roughly and remove the woody cores.
3. Cut the courgette into lcm/^-inch slices.
4. Core and seed the peppers, and chop them roughly
5. Peel and chop the onion. Crush the garlic.
6. Heat 3 tbsps olive oil in a frying pan, and fry the onion gently, until it is transparent but not coloured.
7. Rinse the salt from the aubergine thoroughly and pat dry with absorbent kitchen paper. Chop the aubergine roughly
8. Stir the aubergine, courgette, peppers, tomatoes and garlic into the onion, and fry gently for 20 minutes. Season with salt and pepper to taste, and allow to cool completely
9. Cook the pasta spirals in plenty of boiling salted water for 10-15 minutes, or until tender.
10. Rinse the pasta spirals in cold water and drain well.
11. Put the pasta spirals into a large mixing bowl, and stir in the remaining 1 tbsp olive oil.
12. Stir the vegetables into the pasta spirals, mixing well to make sure that they are all evenly distributed.
serving amount
serves 4
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