Noodles with brinjal sauce

Recipe from: 6/1/1995 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 1
    medium-sized aubergine, diced
  • salt
  • ml
    olive oil
  • 2
    cloves garlic, crushed
  • 3
    spring onions, finely chopped
  • 2
    small chillies, seeded and finely chopped
  • 3
    tomatoes, peeled and coarsely chopped
  • 2
    courgettes, coarsely chopped
  • 30
    soy sauce
  • freshly ground black pepper
  • 300
    uncooked noodles


Sprinkle the diced brinjal with salt and leave for about 15 minutes. Pat dry with paper towelling. Pour half the olive oil in a pan and sauté the brinjal until golden brown on the outside. Add the garlic, spring onions and chillies and stir-fry for about 1 minute. Add the tomato, courgettes and the remaining olive oil and simmer for 5-6 minutes until the sauce is fairly thick. Add the soy sauce and season to taste with salt and black pepper. Cook the noodles in rapidly boiling salted water until just tender. Drain and pour about 30 ml (2 T) olive oil over the noodles and mix. Serve with the brinjal sauce. Serves 4.


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