Pasta Sauce with Eggplant, Red Capsicum and Currants
“This sauce is stunningly different but easy to make. It is reminiscent of exotic Persian flavours combining eggplant, currants and cumin. Like okra, eggplant is rich in viscous fibres, which absorb water many times their own weight to form a gel that binds bile acids (the body’s building blocks for cholesterol). Viscous fibre is also fermented in the colon to form short-chain fatty acids, which promote intestinal health and slow down the liver’s production of cholesterol.” – Sue Radd
Preparation time: 5 minutes
Cooking time: 30 minutes
- 2 tablespoons extra virgin olive oil
- ½ medium red capsicum (bell pepper), chopped into small pieces
- 1 medium eggplant (aubergine), sliced into chips
- ½ tablespoon ground cumin
- 2 cloves garlic, crushed
- 500 g (17½ oz) tomato pasta sauce
- ¼ cup currants
- pinch salt
- pinch hot paprika
- 12 pitted kalamata olives
- 2 tablespoons chopped coriander (cilantro)
- Heat oil in a medium saucepan and sauté capsicum until soft.
- Add eggplant chips and mix with capsicum. Cover pan and sauté
on medium heat for about 10 minutes, until eggplant softens and starts turning golden brown. Stir occasionally, so eggplant doesn’t burn. It will release some juices.
- Add cumin and garlic, and fry for 1 minute. Mix in tomato pasta sauce, currants, salt, hot paprika and an extra ½ cup of water. Allow sauce to simmer, half-covered, for another 10 minutes, until flavours combine.
- Toss in olives and coriander, and serve sauce hot on top of cooked wholegrain pasta. Both spirali and penne work well.
– Use a mandoline to slice the eggplant with the blade designed for cutting chips/French fries.
Energy 1065 kJ (254 Cal); protein 5 g; fat 15 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 22 g; sugars 18 g; fibre 7 g; calcium 86 mg; iron 2.9 mg; sodium 957 mg