| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Vegetarian, Main dish |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Aubergine (eggplant) |
|
|
Penne or fusili |
| 1/4 |
c |
Cashews — broken |
| 8 |
oz |
Tomatoes — canned |
| 4 |
sm |
Mushrooms |
|
|
Cream — light |
| 1 |
ts |
Cumin |
| 1 |
ts |
Garam masala |
| 1/4 |
ts |
Cayenne or to taste |
| 1 |
ts |
Coriander — ground |
| 1/2 |
ts |
Turmeric |
|
|
Salt and pepper |
INSTRUCTIONS
Chop aubergine into 1 and 1/2 cm rings then into 8 or 4 depending on size
of auburgine. Heat oil in a large frying pan. Chop mushrooms. Fry aubergine
until just soft. Add mushrooms and cashews, continue to fry until mushroms
just soften.
Add spices, stir thoroughly. Chop tomatoes and add to mix. Add a bit of
tomato puree. Stir well. Drain cooked pasta. Add cream to mix until it's a
reasonable consistency. Stir well. Add pasta, mix together until thoroughly
coated. Serve with green salad.
Recipe from Richard Alan Drew <rid@aberystwyth.ac.uk> MM by DEEANNE
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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