Preparation time: 50mins (+ Eggplant Ball preparation)
- 300g (10 oz) spaghetti, cooked to packet instructions
- olive oil
- 1 red capsicum (bell pepper)
- 1 large tomato
- 2 cloves of garlic
- 3 cups Passata
- 1 tbs brown sugar
- 1 tbs red wine vinegar
- 1 tbs chopped fresh parsley & thyme
Preheat the oven to 180°C/356°F and lightly oil a baking tray with a little olive oil.
Slice the red capsicum in half and remove the seeds, peel the garlic. Place the garlic and whole tomato on the baking dish; place the capsicum cut side down over the garlic (to protect them from burning).
Place the tray in moderate oven and bake for 30 minutes until the skin of the tomato and capsicum has blistered and they are soft.
Peel and process the roasted veggies and pan juices in a kitchen wiz or chop and mash by hand until smooth.
In a large fry pan add the blended veggies and the passata; add the brown sugar, vinegar and salt and pepper to taste. Simmer over a low heat for 15-20 minutes until the sauce has reduced and oil separates.
Add fresh herbs and check seasoning.
Gently place the roasted eggplant balls into the sauce and continue to simmer for 5-10 minutes.
Serve over warm spaghetti topped with fresh grated parmesan cheese and a little thyme.
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