This dish has Italy all over it. It has meat, olives, capers, tomatoes and that’s about it. The simplicity of the flavours, when baked for over hour, create a homely, winter-warmer dish that was very delicious as described by those enjoying it. Served with green beans with tomato.
Growing up my mum made this dish all the time. It’s pretty straight forward using a basic recipe of garlic, spring onion, any type of ham/bacon, mushrooms and cream. For me, it’s best served with fettucini or as my mum used too, a type of tortellini. This one has a mix of penne and rigatoni for something different.
Happy New Year!
It’s the 1/1/2014 and my first dish for the year is also one of my favourites. I added roasted capsicum and re-cooked the passata (homemade, although stocks are running low) for about half an hour with an onion/garlic/chilli/basil before adding the capsicum & eggplant. The longer you simmer the sauce, the better it will taste. Add water as needed so it doesn’t dry out. This time was for an hour or so and the flavours were incredible. Add a glass of red wine and life can’t be better.