Pasta: Vegetable Sauce (Red Pepper / Eggplant)

A change in the veggie and a new sauce is made. Rather than making pasta the usual style, I've started experimenting with the sauces making a few tweaks.

I love fusili  for this. Cook the fusili al dente (with salt + olive oil). When you drain the fusili, add some parmesan cheese to it when hot. This will melt it.

Red Pepper Base

Broil 1 Red Pepper (big pieces) mixed with olive oil + salt+ pepper. When you see the charring start, add one diced tomato (fresh) and let it roast. 

Then grind to a puree some of this mixture with marinara sauce ( I use trader joes brand) and green chillies. The quantity should be enough to coat the fusili. Toss in the fusili, sauce, remainder of pepper + tomato, olives + cheddar cheese + sliced red onion and let it stand for about 30 minutes.  

Eggplant Base

In hot pan add olive oil + sliced eggplant +salt+ turmeric. Grind store bought marinara sauce + some eggplant pieces + coriander leaves.  

The quantity should be enough to coat the fusili. Toss in the fusili, sauce, remainder of eggplant + tomato + cheddar cheese + sliced red onion and let it stand for about 30 minutes.  

Add other veggies like mushroom etc.. Can try making sauces with other veggies.