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RECIPE: Aubergine and Tomato Noodles (VEGAN)

This is a slight adaptation of a recipe I found in the archives,
originally posted by Valerie Haecky in February 1995, and called
"Eggplant and Tomatoes over Rice Noodles".

This is nice, quick and easy. I made it in a flash after getting back
from work tired Saturday and it was just what I needed.

I also had a variation of this last night with Aubergine in Garlic
Sauce and Ginger Broccoli (separate recipes) - I just left out the
aubergine as there was already some in the meal. Still really improves
plain noodles. 


* Aubergine (Eggplant) and Tomato Noodles *

Serves 1

50g (2oz) noodles (eg rice or mung bean)
200g (7oz) aubergine (eggplant) - about 2/3 of a medium one
1/4 (sweet) red (bell) pepper (optional)
celery salt, black pepper, dried basil, garlic powder
1/2 400g (14oz) can chopped tomatoes

1. Cook the noodles according to pack directions, and drain.

2. Chop the aubergine into 1cm (1/2 inch) cubes. Deseed and chop the
red pepper. Mix these in a microwavable bowl, season with celery salt,
black pepper, dried basil and garlic powder to taste, then mix again.

3. Spread the tomatoes on top and then the noodles.

4. Microwave on HIGH until vegetables are done (8 minutes in an 800W
microwave). Extra liquid will evaporate but the noodles shouldn't
become overdone.

5. Mix well and serve.

A New Year, a New Sig. But not yet.
Kake Lemon Pugh - http://users.ox.ac.uk/~corp0141/index.html