Pasta Aubergine in Bechamel Sauce (Serves 2)

For the sauce :

·         200 gms butter

·         200 ml milk (cooked milk)

·         Salt

·         White Pepper

·         Seasoning (whichever herb you like in your pasta)

·         Flour / Maida

Melt the butter in a saucepan. Add some salt to it at this point. Once the butter melts ,add the milk little by little and keep stirring. Simmer for 2 minutes. Add seasoning of your choice (I usually add dry basil). Addd flour to thicken the sauce. Add white pepper , remove from fire and let it cool. Béchamel sauce usually has cinnamon powder added to it. I don’t recommend

For the pasta:

·         200 gms pasta (Penne/Fusili)

·         Water

·         Herbs

·         Salt

·         Pepper

·         Olive Oil

Heat water in a pan. Add olive oil, salt, pepper and herbs to this. Oil will ensure the pastas do not stick to each other and the spices are to give a flavor at this stage. Add pasta (I use Penne for this recipe. Fusili tastes good as well for this recipe) to boiling water. Strain pasta when done.

For the Vegetable base:

·         Aubergine – 1 Large

·         Onion – 1 large

·         Capsicum – 1 medium

·         Tomatoes – 2 medium

·         Garlic – 12-15 pods

·         Olive Oil

·         Butter

·         Salt

·         Pepper

·         Mixed herbs (Oregano, basil and other spices that you like in your continental food)

Heat Olive oil in a pan. Add salted butter to this. Add finely chopped onions and garlic and sauté. Add diced aubergine and capsicum to this. Add the tomatoes and simmer. Add salt, pepper and herbs. Once done , add the pasta and mix well. To this add the white sauce and remove from heat and mix well.

Put this in a microwave safe dish. Add Cheese(preferably parmesan) and cook on high for 5 mins. Serve hot with a bread of your choice.

Tips : I usually dont follow measurements to the tee. I go by gut feel and I guess thats what great cooking is all about. Try not to overcook the pasta - the recipe then becomes soggy.