Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a simple dish, aubergine and mixed pepper pasta. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Sprinkle the top with the cheese breadcrumbs.

Aubergine and mixed pepper pasta is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Aubergine and mixed pepper pasta is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Aubergine and mixed pepper pasta:

1. Prepare key ingredients
2. Take 200 grams seashell pasta
3. Take 1 head fresh mozzarella
4. Get 4 small shallots
5. Make ready 1 cup ready made aubergine pesto
6. Get 2 cup sliced peppers
7. Prepare 2 tsp fresh basil
8. Make ready 3 tbsp Olive oil

Heat the oil in a pan and add the aubergine. Season with black pepper if desired. Add the chopped peppers and cook at medium heat until tender. Cooking once again in Jamie's Italian Stratford, Gennaro teaches you to create a fresh and simple pepper and aubergine pasta.

Steps to make Aubergine and mixed pepper pasta:

1. Heavily salt 3 L of water and bring the water to a rolling boil
2. While the water is boiling peel and dice shallots and slice the peppers
3. Fry shallots in a small amount of olive oil until they got nicely browned
4. Add the peppers until they start to sweat and then tip in the pesto
5. Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix
6. When the pasta is al dente drain out the hot water, dunk in ice cold water and then strain out and place the pasta in with the pesto shallots and peppers mix
7. After mixing well, taste and season with sea rock salt and freshly cracked black pepper
8. Tear the fresh mozzarella and place on top of pasta before serving

You could measure my life in pasta suppers, but increasingly I lean towards those without cheese and cream. This one is a current weekday favourite, says Nigel Slater. Add a whole new depth of flavour to pasta salad by tossing in some roasted aubergine. The flavour pairs nicely with sweet red pepper and feta cheese. Top tip for making Aubergine, courgette and pepper lasagne.

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