I used to make grilled vegetables a lot in my old pad back in Melbourne. The vegs were all so big and fleshy and fresh ... eggplant, capsicums, zucchini, huge portobello mushies. Tried it for the first time today, but decided to put my George Foreman griller to use instead. The result? Hmm not bad!
Start with:
- 1 red capsicum
- 1 green capscium
- 2 rashers bacon
- 1 eggplant
- 1/2 onion
- 1 can peeled whole tomatoes
- good lug of olive oil (around 1 cup)
- good lug of vinega (around 1/2 cup)
- salt & pepper
- 100 gm spagetti or fettucine pasta
1. Mix olive oil (reserve 1 tablespoon) with olive oil and salt * pepper to taste.
2. Core and cut the capsicum into quarters.
3. Slice eggplant into 1 cm pieces.
4. Marinate eggplant and capsicum with olive oil and balsamic vinegar mixture for about 10 mins.
5. Place on hot grill and grill until skin of capsicum is blistery, and grill the eggplants until there are dark grill lines on eggplant, which is soft (and not crispy).
6. Cut capsicum and eggplants into large chunks and reserve.
7. Slice bacon and onion into thin strips.
8. Pan fry onion for a couple of minutes, then add the bacon, frying both until onion is slightly browned.
9. Add cans of tomatoes and tomato paste.
10. Add sugar to taste.
11. Boil pasta with ½ tablespoon of olive oil and ½ teaspoon salt until al dente. Drain and leave aside.
12. Add sauce to pasta, toss with grilled vegetables.
13. Serve.
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