Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Aubergine (eggplant) |
| \N \N | Penne or fusili |
| ¼ cup | Cashews -- broken |
| 8 ounces | Tomatoes -- canned |
| 4 smalls | Mushrooms |
| \N \N | Cream -- light |
| 1 teaspoon | Cumin |
| 1 teaspoon | Garam masala |
| ¼ teaspoon | Cayenne or to taste |
| 1 teaspoon | Coriander -- ground |
| ½ teaspoon | Turmeric |
| \N \N | Salt and pepper |
Chop aubergine into 1 and ½ cm rings then into 8 or 4 depending on size of auburgine. Heat oil in a large frying pan. Chop mushrooms. Fry aubergine until just soft. Add mushrooms and cashews, continue to fry until mushroms just soften.
Add spices, stir thoroughly. Chop tomatoes and add to mix. Add a bit of tomato puree. Stir well. Drain cooked pasta. Add cream to mix until it's a reasonable consistency. Stir well. Add pasta, mix together until thoroughly coated. Serve with green salad. Recipe from Richard Alan Drew <rid@...> MM by DEEANNE Recipe By :
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