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Vegetable Fusilli Al Forno with Goats Cheese

(for 5 or 6)

3 Medium onions
1 large Aubergine
3 Courgettes
Olive Oil for frying
450g (1 lb.) Tomatoes
6 Cloves Garlic
450g (16 oz.) Tomato passata or canned chopped Tomatoes
Chopped handful fresh Basil (or 1 teaspoon of dried)
Salt and Black pepper
1 Tablespoon Balsamic Vinegar
225g(8 oz) Soft Goats Cheese

500g Fusili

Boil the Fusili in plenty of salted water for roughly 10 mts or until cooked.
Drain but leave in the pot with a little of the water to make sure they donít dry up and stick together.

Cut the Aubergine into Ĺ inch cubes and fry in olive oil in a hot pan until browned.
Put to one side.
Do exactly the same with the courgette.
Slice the onion and garlic and soften in some oil.
Slice the fresh tomato and add to the pan.
Cook until the tomato has melted.
Add the passata and the basil, vinegar and seasonings and simmer until all the vegetables are soft.

Add the drained Fusili to the pan and mix in together.

Pour this into a large casserole or roasting tin.

Slice the goats cheese and put on the top.

Put this under a grill or in a hot oven until the cheese browns and melts.

Serve with a Salad and some crisp bread.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef