It’s easy to eat a healthy diet when you know the exact ingredients you put into your body. To this end, I cut out meat for today to give the stomach a break.
My tomato sauce:
- 6 cloves of garlic
- 1 eggplant
- 2 cans of 400g whole peeled tomatoes
- 1 onion
- 1 jalapeno pepper
- 1 cup of red wine (Turkey’s Kocabag Kalecik Karasi as it has been decanting for far too long)
- 1 tablespoon of tikka masala sauce
- 1 tablespoon of cummin
- 1 tablespoon of paprika
- 1 teaspoon of vinegar
- 1 teaspoon of soy sauce
- Fresh grate parmesan cheese
- Fry the garlic in a stock pot until brown then throw in the onions and allow it to sweat until its caramelized.
- Pour in canned tomatoes and red wine and simmer on high heat to thicken the sauce
- Chop eggplants into slices and fry in another pan with the chili pepper (finely chopped with seeds in), the eggplant will require frying on both sides to hold shape (2 mins each side)
- Throw in the tikka, cumin, paprika, vinegar and soy sauce into the stock pot to allow the flavours gel
- Pour contents of the pan into stock price and simmer on low heat until most of the water is gone (45-60 mins)
- Right before serving, you will reheat the sauce in a pan and combine it with the pasta. Grate parmesan cheese over the contents and serve.
A heavy lunch to power through the rest of the day.
Reheating the sauce in the pan:
Combining the pasta with the hot sauce and mix.
Serve with parmesan.
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