Name: Warm Pasta Salad with Miso-Grilled Aubergine, Caramelised O
Ingredients: Time required: 50 minutes; 1 Onion; sliced fine; 2 tb Red wine vinegar; (30 ml.); 2 tb Sugar; (30 g.); 115 ml Extra virgin olive oil; 500 ml Tomato puree or 4 large; (550 g.) ripe vine; ; tomatoes, peeled; ; and diced; 2 Flakes; (4 g.) garlic,; ; crushed; 1 Lemon; juice of; 1 sm Red chilli; deseeded and; ; chopped fine; 25 g Coriander leaves; chopped; Salt and pepper to taste; 340 g Dried fusilli; 2 Aubergines; (450 g.); 1 tb Barley miso paste; (15 ml.); 110 g Greek feta cheese; crumbled

Faith...unites the soul with Christ, as a bride is united with her bridegroom. From such a marriage, as [the apostle] Paul says, it follows that Christ and the soul become one body, so that they hold all things in common, whether for better or worse. This means that what Christ possesses belongs to the believing soul, and what the soul possesses belongs to Christ. Thus Christ possesses all good things and holiness; these now belong to the soul. The soul possesses lots of vices and sin; these now belong to Christ... Now is not this a happy business? Christ, the rich, noble and holy bridegroom, takes in marriage this poor, contemptible and sinful little prostitute, takes away all her evil and bestows all His goodness upon her! It is no longer possible for sin to overwhelm her, for she is now found in Christ.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Greek	Femina, Femina4, Veggie deli	4	servings

INGREDIENTS

		Time required: 50 minutes
1		Onion; sliced fine
2	tb	Red wine vinegar; (30 ml.)
2	tb	Sugar; (30 g.)
115	ml	Extra virgin olive oil
500	ml	Tomato puree or 4 large; (550 g.) ripe vine
		; tomatoes, peeled
		; and diced
2		Flakes; (4 g.) garlic,
		; crushed
1		Lemon; juice of
1	sm	Red chilli; deseeded and
		; chopped fine
25	g	Coriander leaves; chopped
		Salt and pepper to taste
340	g	Dried fusilli
2		Aubergines; (450 g.)
1	tb	Barley miso paste; (15 ml.)
110	g	Greek feta cheese; crumbled

INSTRUCTIONS

PUT the onions, wine vinegar, sugar and one tbs. oil in a small pan, bring
it to the boil and simmer over a very low heat for 15 to 20 minutes or
until the onions are caramelised.
Place the tomato puree or diced tomatoes in a bowl and stir in 85 ml. olive
oil. Add the garlic, lime juice, red chilli, coriander leaves, salt and
pepper.
Cook the pasta in a large pan in lightly salted boiling water for about 10
minutes until al dente. Drain the pasta well and toss with the tomato
dressing. Set the mixture aside to cool slightly.
Cut aubergines lengthways, into four thick slices. Combine the soya sauce,
miso paste and a little extra olive oil. Brush the mixture over one side of
the aubergines and grill for about three minutes until charred. Turn slices
over and brush over the remaining soya mixture. Grill for a further three
minutes. Then set aside to cool. Serve the pasta, while it is still warm,
topped with the aubergine slices, caramelised onions and the feta cheese.
Converted by MC_Buster.
NOTES : (This dish mixes Mediterranean and Oriental flavours for a
deliciously different taste)
Converted by MM_Buster v2.0l.

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