SPICY VEGETABLE STIR - FRY WITH PASTA

INGREDIENTS

• 1 / 3 cup olive oil

• 1 onion, sliced

• 1 green pepper, chopped

• 1 medium eggplant, chopped

• 2 large tomatoes, peeled, chopped

• 1 stick celery, sliced

• 2 vegetable stock cubes, crumbled

• 1/2 teaspoon dried thyme leaves

• 2 bay leaves 1 tablespoon sambal oelek

• 1/2 cup water

• 1/2 cup dry red wine

• 200g snow peas, sliced

• 2/3 cup black olives

• 2 green shallots, chopped

• 375g penne pasta

SPICY VEGETABLE STIR - FRY WITH PASTA  METHOD:

Heat oil in a pan, add onion and pepper, and cook, stirring, until the onion is soft. Stir in eggplant and tomatoes, and cook over low heat for 5 minutes. Add celery, stock cubes, thyme, bay leaves, sambal oelek , water, and wine. 

Bring to boil, simmer, uncovered, for 10 minutes. Stir in peas, olives, and shallots; keep warm. Discard bay leaves. Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain. Just before serving, toss pasta with vegetable mixture.

Serves 6.

Note: The recipe is best made just before serving.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: CHEESE TORTELLINI SALAD WITH MUSTARD MAYONNAISE