Serve this lovely veg stew on it’s own for a meat-free main or as a side to roasted chicken, pork or beef.
6 tbs. olive oil
2 medium onions, halved and sliced
2 bell peppers, deseeded and roughly chopped
1 eggplant, cut into large chunks
5 smallish or 3 large zucchini, sliced
2 cloves garlic, minced
1 x 14oz. tin chopped tomatoes
1 tsp. ground coriander
salt and freshly ground pepper
2-3 tbs. chopped fresh basil or parsley
Heat the oil in a large, heavy-bottomed pan. Tip in the onions and cook gently until softened, but not browned. Add the peppers, eggplant and zucchini. Cover and cook for 40 minutes on low, stirring now and then. Add the garlic, tomatoes, coriander and seasoning. Continue to cook, uncovered for 30 minutes more, or until the veggies are tender, but not mushy. Stir in the basil or parsley to serve.
This is homey and comforting pasta that tastes best when eaten out of a large bowl with a large spoon.
8 oz. caserecce or other small, tubular pasta
2 tbs. garlic-infused olive oil
4 scallions, thinly sliced
1 lb. zucchini, diced
1/4 cup dry white wine or vermouth
small bunch fresh parsley, chopped
3 tbs. grated Parmesan cheese, plus more to sprinkle
2 tsp. butter
Put a large pot of water on to boil. Generously salt and cook the pasta according to the package directions.
Put the olive oil and scallions in a heavy pan that comes with a lid and cook, stirring for 1 minute. Add the zucchini and cook for 5 minutes. Stir in the vermouth, 2 tbs. of the chopped parsley and season. Cover, reduce the heat and simmer for 5 minutes by which time the zucchini should be tender.
Before draining the pasta, reserve a cup of the cooking water.
Tip the drained pasta into the pan with the zucchini along with the 3 tbs. Parmesan cheese and 1/4 cup of the pasta cooking water. Toss thoroughly and taste for seasoning. Add more pasta cooking water if needed. Stir in the butter and serve with the remaining parsley sprinted on top and more Parmesan cheese on the side.