Fusilli Pasta with Eggplant, Tomato, Capsicum, Walnuts and Raisins

Why you will like this recipe.

The key to this exciting vegetarian recipe is the combination of the eggplant and red capsicum with the tomatoes, walnuts, the luscionusness of the raisins and the amazing herbs and spices in your recipe spice pouch.

The recipe spice pouch contains: Alllspice, Parsley, Cumin, Coriander, Turmeric, Sumac, Ginger, Cinnamon, Sea Salt, Black Pepper, Minimal Chilli Fakes. If you prefer salt free please advise when ordering. Sumac,

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 60g Pouch - $6.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

1 x Medium eggplant, cut into 4cm squares

1 x Medium red capsicum, deseeded and cut into 5cm strips

1 x Medium red onion, loosely chopped

4 x Garlic cloves, finely diced

1 x Tin Italian diced tomatoes or 4 x medium fully ripe tomatoes, peeled and diced

1 x Cup best quality chicken stock - see note

1/2 x Cup raisins or currants

1 x Cup, loosely chopped walnuts

1 x Tablespoon tomato paste

4 x Anchovy fillets in oil - optional. See note

Method

In a hot pan add olive oil and fry down the onions and garlic until soft and caramelised. Take care not to burn the garlic.

Next add the tomato paste to the bottom of the pan for around 3 minutes to remove the bitter taste then stir into the onions and garlic and add the anchovies (if using), stirring until they disappear.

Now add the stock, spices from your recipe spice pouch, eggplant, capsicum, tomatoes, walnuts and raisins. Stir well. Bring to the boil then reduce to a low heat, stir again and allow to reduce a little.

In a separate pot of boiling water, add the pasta and cook to the directions on the packet but always al dente. Then when ready, add the pasta directly to your pan - do not drain. The pasta will have sufficiant pasta flavoured water as you transfer into the pan.

Spinkle with the chopped parsley and fetta - options only.

Important: The anchovies give a magic flavour to the dish. Once in the pan they will melt down and disappear leaving their wonderful flavours. Always use anchovies in olive oil.

Comments: Always best to make your own chicken or vegetable stock. Beautifully easy and a great money saver.