Pasta with Aubergines, Peppers and Tomatoes
500 gms. pasta
2 medium sized aubergines
5 tomatoes
1 red or yellow pepper
2 cloves garlic
1 sprig of thyme
3 tbsp. olive oil
12 basil leaves
12 small black olives
salt, pepper, parmesan cheese
Slice aubergines into very small cubes. Fry in a frying pan over low heat of 2tbsp. olive oil. Remove seeds from pepper and add with shredded garlic. Cover and cook for about 20mins until tender. Meanwhile, peel and remove seeds of tomatoes, cut coarsely and cook for 15 mins with 1tbsp. olive oil, thyme, salt and pepper. Cook pasta for 15mins in a boiling, salted water. Pour into dish with aubergines and tomatoes. Serve with grated parmesan cheese..
Pasta with Mushrooms and Tomatoes
500 gms. pasta
250 gms. mushroom
50 gms. dried cepe mushrooms
1 onion
2 cloves garlic
50 gms. butter
2 tbsp. olive oil
500 gms. tomatoes
parsley, basil, salt, pepper, parmesan
Soak dried cepe mushrooms for 30 mins in warm water then rinse in running water. Drain. Peel, remove seeds from tomatoes and slice. In a frying pan, brown chopped onions and washed and slice mushrooms in olive oil. Cook for 5 minutes. Then add cepe mushrooms, tomatoes and chopped garlic. Season with salt and pepper. Cook for 20 mins over low heat stirring from time to time until cooking water has evaporated. Add to cooked pasta with butter, parsley and chopped basil. Serve with grated parmesan cheese.
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