Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 35

One of my lasting memories of Sicily was the classic sugo alla Norma (tomato and aubergine sauce). This is my version.

Preparation time: 10 minutes

Cooking time: 6¼–8¼ hours

Serves 4

Vegetarian

1 tbsp olive oil, plus extra to serve

1 small onion, peeled and chopped

1 garlic clove, peeled and crushed

1 green pepper, deseeded and cut into 2cm (¾in) chunks

2 large aubergines, about 450g (1lb), trimmed and cut into 2cm (¾in) chunks

1 x 400g (14oz) tin chopped tomatoes

1 tbsp baby capers, rinsed and drained

100ml (3½fl oz) red wine

1 tsp dried oregano

Sea salt and freshly ground black pepper

150–200g (5–7oz) freshly cooked penne pasta

A large handful of fresh basil leaves

Ricotta cheese, to serve (optional)

Warm a large frying pan over a high heat. When hot, add the olive oil, onion and garlic and cook for 5 minutes or until softened but not coloured. Transfer to the slow cooker dish.

Stir the pepper and aubergine chunks into the slow cooker dish with the tomatoes, capers, wine, oregano and seasoning to taste. Cover with the lid and cook for 6–8 hours or until rich and thick.

Taste and add more seasoning if necessary, and drizzle with extra olive oil to taste. Add the cooked drained pasta to the slow cooker dish and mix well. Scatter with the basil leaves and serve with plenty of ricotta (if using) and freshly ground black pepper.

I ALSO LIKE...

to make this dish and then spoon it into a baking dish, before topping with lots of ricotta and Parmesan cheese and baking in an oven preheated to 190°C (375°F), Gas mark 5, until golden and crisp.