Tuesday, April 14, 2009

~ Mixed Veggie Sauce on Spaghetti

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Modified from:
Allrecipes and Suite101

Description:
Fusion of Ratatouille and Marrakesh vegetable curry minus the curry~

Ingredients:
1 medium tomato, chopped
1 medium eggplant, diced
1 medium carrot, sliced
200 g baked beans with sauce
30 g baby French beans, sliced
Some cabbage leaves, coarsely chopped
1 tbsp ginger
1 tbsp raisins
Salt and pepper (to taste)

Directions:
1. Fill the bottom of a heavy saucepan with some water, and bring to boil.
2. Add in sliced carrots, tomatoes, eggplant and ginger to steam them for around 10 min, stirring occasionally and making sure that the water does not run dry.
3. Add in cabbage and french beans and cook for another 5 min.
4. Stir in baked beans with sauce and also the raisins, and simmer for 5 - 10 min more.
5. Cook spaghetti in salted water till al dente.
6. Toss spaghetti in sauce and serve warm.

Remarks:
It's just a medley of items that I have to clear from the fridge. I particularly liked the raisins inside and thus added more for sweetness. Sauce-wise, it's ok for me but Mum doesn't like the taste at all though.

Ended my spaghetti breakfast with an orange juice and milk shake (1:1):

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