- 4 T olive oil
- 1 clove garlic, finely chopped
- 1 large onion, chopped
- 1 small eggplant, in pieces
- 1 yellow pepper, in strips
- 1 red pepper, in strips
- 6 small tomatoes, in quarters
- 2 T balsamic vinegar
- Salt, pepper, chili to taste
- 500 g spaghetti
- fresh basil
- fresh pecorino
Heat the oil and cook the garlic and onion for 2 minutes. Add the eggplant, peppers, tomatoes, vinegar, and 2 T water. Cook for 10 minutes.
Cook the pasta according to the directions on the package.
Season the vegetables and cook another 10 min. or until tender. Mix with spaghetti and serve with fresh basil and cheese.
Credits: Aller Hande
2014-05-20: Quick to put together, nice and spicy. We used halved cherry tomatoes.
- 300 g large macaroni
- 1 cauliflower head, in rosettes
- 50 g butter
- 50 g(= 1.76 oz) flour
- 600 ml 2% milk
- 125 old cheese, grated
- 2 tomatoes, in slices
Preheat the oven to 200 C. Cook the pasta and the cauliflower in separate bowls, and drain and mix together. Melt the butter in a sauce pan and brown the flour in it. Add the milk, and bring to a boil, stirring until all the flour is dissolved. Add the cheese and stir until melted into a thick sauce.
Put the pasta/cauliflower mixture in a large glass baking tray. Pour the cheese sauce over the top, and lay the sliced tomatoes on top of that. Bake ~25 min. until browned.