Kate's Crazy Culinary Creations

Earlier this week I made mousaka, (will post shortly) and I had an eggplant left over. As they are not cheap and I didn't want to waste it. I thought I would find another use for it. I found this recipe online and I love eggplant in my pasta sauce so I thought I would give it a go. Firstly in a large saucepan bring the white wine vinegar and water to a boil. While that heats up slice your eggplant into 5 mm thick slices. Place the slided eggplant into the boiling vinegar mixture in batches. Allowing for the pieces to be fully submerged. Cook for 2 minutes and remove to drain on a tray with paper towel to absorb the excess vinegar. Repeat until all the eggplant is cooked. It took me 4 batches. Heat a grill pan over medium heat. Brush the surface of the eggplant with the olive oil for the pan. Cook the eggplant in batches. Allow the pan to create grill lines before turning them over and cooking the other side. Once grilled place on a plate whilst you cook the rest. C...

I had some odds and ends in the crisper so I decided to make a vegetable soup. Especially with the colder weather this soup is amazing. But also really tasty and easy to make. Firstly prepare all your vegetables as outlined below, Halve and slice the zucchini's Dice 2 tomatoes Finely dice 1 onion Finely dice 2 garlic cloves Chop the red capsicum into 2 cm pieces Dice 2 carrots into 1/2 cm cubes Once all your vegetables are ready in a stock pot heat up 2 tablespoons of olive oil over a low to medium heat. Place your onion and garlic in and cook off for around 5 minutes. Careful not brown them too much just soften them. Now add the carrots, capsicum, zucchini and tomatoes to the pot and cook off for 2-3 minutes. Stiring occasionally to coat the vegetables with oil. Add the passata and the chicken stock to the pot. Season with salt and fresh cracked pepper. Bring to the boil and cover. Continue to cook for 15 minutes. After the 15 minutes add the pasta and ...