braised vege pasta in tomato curry sauce Recipe

braised vege pasta in tomato curry sauce

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serves 2-3
  • 1/2 brinjal, cut into large cubes
  • oil for deep frying
  • 1 tbsps butter
  • 1 medium-sized onion, diced
  • 2-3 cloves garlic, chopped
  • 1 tsp curry powder, mixed with a little water to form a paste
  • 1 cup tomato puree
  • 2 cups vegetable/ chicken broth
  • 1 red capsicum, seeded and sliced lengthwise
  • 1/2 chinese napa cabbage, cut into thick slices
  • 1 tbsp chopped parsley or basil
  • salt and pepper
  • parmesan cheese
  • 200g pasta, cooked to packet instructions

How to make braised vege pasta in tomato curry sauce

  • Sprinkle some salt over the brinjal and let sit for about 15 minutes to draw out its moisture, drain.
  • heat some oil in a saucepan. deep fry brinjal for 2-3 minutes; drain on paper towels.
  • remove and leave 1 tbsp of oil in the pan. add the butter and saute the onion and garlic until fragrant.
  • add the curry paste and fry till fragrant, and mix in the tomato puree and broth; bring to boil.
  • add the capsicum and simmer until it is limp, about 10 minutes.
  • add the napa cabbage and reserved brinjal; simmer for another 10 to 15 minutes.
  • season to taste with salt and mix in the chopped herb.
  • serve the braised vegetable over cooked pasta, with a sprinkling of fresh cracked pepper and parmesan cheese shavings.
* i find that drawing the moisture out of brinjal/ eggplant/ aubergine and then deep frying them before braising makes the vegetable (er, technically, botanically it's considered a fruit, specifically a berry. seriously, wiki it.) sweeter in taste and it retains its shape better instead of turning totally mushy during cooking.
Question from the Chef

“fave eggplant dish?”

  • muttoneer
    muttoneer says

    Beautiful photo. My favorite eggplant dish might be moussaka.

  • mishmash
    mishmash says

    thanks! yeah, moussaka is right there at the top of my list too, they're so gooood...

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