A delightful medley of seasonal vegetables, stewed to perfection with extra virgin olive oil and cherry tomatoes, tossed with perfectly cooked ‘al dente’ pasta. Quick, simple, and oh-so-satisfying – perfect for any occasion!
2-3Serves
10 minCook
20 minPrep
Remove the pitts from the olives, cut in half and set aside.
Peel and lightly crush the two garlic cloves.
Wash and cut the eggplant, zucchini, pepper and cherry tomatoes into medium dice. Add a couple of basil leaves to the cherry tomatoes and leave to marinate for 20 minutes.
Heat non-stick pan on med-high heat for 1 min. Reduce to medium. Place 2 tablespoons of oil in a pan. Add Daring Plant Chicken to the pan and cook for 2-3 minutes per side until golden brown. Remove from pan and set aside.
Place one clove of garlic and two tablespoons of oil into pan. Let fry until golden and add the aubergines, let them cook for 2 minutes, stirring occasionally. Turn off the heat when they are golden. Remove from pan into a bowl.
Add the other clove of garlic and the rest of the oil. Cook until golden brown, add the pitted olives and capers. Cook them for a few seconds, then add the cherry tomatoes:
Lower the heat a little and cook for 2 minutes, stirring occasionally, crushing the tomatoes a little, so that the cherry tomatoes turn into sauce. Finally add zucchini, peppers and eggplant with any juice and garlic and other basil leaves.
Add Daring back to pan and cook for 5 minutes.
If you see that the mixture is too dry, add a spoonful of oil.
While cooking the sauce place a pot on high heat with water and salt. Bring it to the boil and cook the pasta al dente. Add 2-3 tablespoons of pasta water to the sauce. Drain and toss the pasta in the sauce, finishing cooking for another 2 minutes. Option of adding parmesan cheese before serving.
