Taking myself off to Sicily ...

... through my choice of ingredients and menu tonight!

(Recipe details at the bottom of this post)

After all, due to the current pandemic situation, food is the only way that we can safely transport ourselves to the delights of other countries - but hopefully the light at the end of the tunnel is starting to show and it won't be too much longer before we can start to think about travel and holidays #fingerscrossed

Still on my #veggieandvegan journey and enjoying every moment!

Love trying out #newrecipes and #freshingredients

Always keeping it #homemade#fresh with superb #flavours and #spices

Today's delight was Sicilian spaghetti alla Norma... nom nom #sicilianfood#sicilianspaghetti#auberginerecipes

Decided to try this recipe (well I adapted a recipe... which I often do!) as I had some aubergines to use up from my latest #oddbox vegetable box. It also felt like the perfect post (hard) workout food, after a rather demanding indoor cycling session earlier today.

I decided to make enough for four servings so that I also had some left over for a quick and easy workday lunch this week. The flavours in this recipe actually get better if left, so a good one to make more of, so you can devour another day!

The capers add a lovely saltiness to the dish and the tomatoes and chilli add some well needed warmth to the dish and flavour to the aubergines.

#foodie#foodporn#foodiesofinstagram#foodphotography#foodstagram#foodlover#lovecooking#goodfood#healthylifestyle#healthyfood#foodforlife#fitnessfoodie#fitnessfood#veggie#vegan#veganfood#vegatarian#vegatarianfood#smartfood

SERVES 4 PREP 15 MINS COOK 45 MINS

Ingredients:

2 aubergines, chopped into rough 2cm chunks

3 garlic cloves, finely sliced

1/2 bunch of fresh basil (around 15g), pick the leaves and finely slice the stalks

1 tsp dried oregano

1 tsp dried chilli flakes

Olive oil

1 tbsp capers

1 tbsp red wine vinegar

1 tin (400g) of plum tomatoes (chopped toms work well too)

Enough spaghetti for 4 portions (approx. 320g) - you can also use any other pasta of choice

50g pecorino cheese

Salt and pepper (to taste)

Method:

Place the aubergine chunks into a colander and sprinkle with salt to draw out the water. Set these aside for about 20 minutes.

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After the 20 minutes is up, rinse the aubergines and dry with kitchen towel. Place into a large bowl and add in the dried oregano, chilli flakes, a dash of olive oil and a pinch of salt and pepper. Mix everything together.

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Add a tbsp of oil to a large frying pan (or wok) over a medium heat. Once hot, add the aubergines so that they are in a single layer, then fry for 5-8 minutes, until golden. Make sure you stir occasionally. If you cannot get them all in a single layer, do them in batches.

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Add a drop more oil to the pan and then add the garlic, capers and basil stalks to the aubergine mix and fry these for another 2-3 minutes.

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Stir in the red wine vinegar and the tomatoes. Breaking the tomatoes up with a spoon (if you are using plum tomatoes). Reduce the heat a little and simmer for approx. 15-20 minutes, until the mix is lovely and glossy.

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Cook the spaghetti for about 8 minutes (al dente) or other pasta as per the packet instructions and then drain.

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Tear the basil leaves into the aubergine mixture and also add in the cheese. Then add the spaghetti/pasta to this and mix well. Use a spoonful of the reserved spaghetti/pasta water if needed to loosen the mixture.

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Plate up. Add some additional grated cheese and basil if you like, then serve.

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Enjoy!