My mom’s flight was cancelled on Tuesday, due to heavy winds in NL, so she was booked on a flight back home yesterday. She arrived safely and all is well, I was sad to see her go. 🙁 So, things will slowly start to get back into the routine mode, with a slight change this year. I will start working part time as of next week, which I am very happy about, and I also made a couple of New Year resolutions. I am planning on seeing them through, and hoping that I reach the goals that I have set for 2019.
The past couple of years have been hard on myself and my husband, and the one thing that I did which was wrong is to bring into the New Year whatever problems we had from the past year. This year I promised myself I will not do it anymore, I need to be more positive about life, and it’s challenges. Before I started the blog I used to sit on the couch all day and feel sorry for myself, I felt so disappointed in myself and life and I refused to accept some things. But now enough, this is a new year, new goals and a new perspective on life…some of my friends always tell me to look upwards and onwards, and this is exactly what I plan on doing. 🙂 (I think that it’s time to get back to food blogging)
Back to the recipe post of the day, this is a delicious Vegetarian dish that I think you might enjoy making and eating!! Aubergines, just love them, especially when I also add tomatoes, I love the color combination of dark purple from the aubergines, a vibrant red from the tomatoes and green from the chives. You might even say this looks like a colorful painting. 🙂
It took me about 35 minutes to prepare this meal, and since we are a one salary income, this is definitely a budget friendly recipe. 🙂 I try to buy Organic Vegetables but everyone already knows they are a bit expensive, but if my budget permits I do prefer to shop Organic. 🙂
1 Aubergine (cut into cubes)
500 grams Farfala Pasta
150 grams Grape/Cherry Tomatoes
1/2 teaspoon Hot Red Pepper Flakes
3 cups Vegetable Oil (frying)
2 tablespoons Olive Oil
Chives (for topping)
Cut Aubergines into cubes and place into a bowl filled with salted water. Drain before frying.
Cut Cherry Tomatoes into halves and set aside.
Bowl pasta in salted water as mentioned on package.
In a large sauté pan add in the vegetable oil and fry aubergines until texture is tender. Set aside when ready.
In a smaller sauté pan add in olive oil, hot pepper flakes along with the cherry tomatoes. Sauté for 10 minutes or until tomatoes are ready.
Drain pasta and add into the pan with the tomatoes. Mix thoroughly until ingredients are combined.
Add into the pasta mix the aubergines and continue mixing. Sprinkle a dash of salt and mix.
Place into a bowl and top with chives, and parmesan cheese.
Kali Mas Orexi!!! 🙂