Aubergine and cashews

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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