My children, coming home from school, head straight to the kitchen looking for something to eat. A minute later, they trudge out looking disgusted, their expressions clearly screaming- Vegetables? Again? Ugh.
Now this (and I’m sure every mother can relate) is both worrying and problematic. I obviously can’t let them eat junk food everyday. And they shied away at the mere sight of vegetables. So how could I provide them with the proper nutrition they needed? Would it help if they didn’t see the veggies in their traditional form? Could I get them to eat the vegetables indirectly? It was worth a try.
One of my kids’ favourite dishes is pasta. So I decided to make that as healthily as possible. They would be happy with the taste and I would be satisfied by its nutritional benefits. A total win-win situation.
I prepared spaghetti in red bell pepper and tomato sauce with a slight Indian twist by adding grilled aubergines.
Both aubergines and bell peppers have high water content (about 90%), are rich in antioxidants, vitamins, minerals, carbohydrates and dietery fibres.
Prep time: 20 minutes
Cooking time: 20 minutes
- Boiled whole wheat spaghetti- 250gms
- 1 large red bell pepper
- 1 large aubergine/eggplant diced
- 2 medium sized tomato
- 1 medium sized onion
- Red pesto cheese- 50 gms
- 6-8 garlic cloves
- 6-8 almonds
- Olive oil- 5 tablespoons
- Salt and pepper to taste
- Cut the aubergine into equal medium sized pieces.
- In a grill pan, pour one tablespoon of olive oil and grill the dices.
- Red sauce preparation: Roast the bell pepper in the oven or directly on flame. Peel the skin and slice it. In a grinder, add the bell pepper, tomatoes, red pesto, garlic, almonds and black pepper and blend it into a fine paste.
- Take a non-stick pot pour olive oil into it and saute the onion.
- Add red sauce to the pot and after letting it simmer for 5 minutes add the spaghetti and mix it well.
- Add the grilled aubergine dices to the pot.
- Add salt and pepper.
- Take the pot off the flame after two minutes.
- Garnish with coriander.
- Serve hot.
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