braised vege pasta in tomato curry sauce

serves 2-3

• 1/2 brinjal, cut into large cubes
• oil for deep frying
• 1 tbsps butter
• 1 medium-sized onion, diced
• 2-3 cloves garlic, chopped
• 1 tsp curry powder, mixed with a little water to form a paste
• 1 cup tomato puree
• 2 cups vegetable/ chicken broth
• 1 red capsicum, seeded and sliced lengthwise
• 1/2 chinese napa cabbage, cut into thick slices
• 1 tbsp chopped parsley or basil
• salt and pepper
• parmesan cheese
• 200g pasta, cooked to packet instructions

1. Sprinkle some salt over the brinjal and let sit for about 15 minutes to draw out its moisture, drain.
2. heat some oil in a saucepan. deep fry brinjal for 2-3 minutes; drain on paper towels.
3. remove and leave 1 tbsp of oil in the pan. add the butter and saute the onion and garlic until fragrant.
4. add the curry paste and fry till fragrant, and mix in the tomato puree and broth; bring to boil.
5. add the capsicum and simmer until it is limp, about 10 minutes.
6. add the napa cabbage and reserved brinjal; simmer for another 10 to 15 minutes.
7. season to taste with salt and mix in the chopped herb.
8. serve the braised vegetable over cooked pasta, with a sprinkling of fresh cracked pepper and parmesan cheese shavings.

* i find that drawing the moisture out of brinjal/ eggplant/ aubergine and then deep frying them before braising makes the vegetable (er, technically, botanically it's considered a fruit, specifically a berry. seriously, wiki it.) sweeter in taste and it retains its shape better instead of turning totally mushy during cooking.