Oooh, yummy vegetarian dinner

Hmmmm, so this might not be the healthiest veggie meal, but it was very yummy and conveniently used up a few odds on ends in our fridge:

I served this as 1/2 past and 1/2 salad, and this make enough for 3 portions of pasta and 3 portions of salad, but you could always enlarge it by increasing the aubergine (and not eating half of it while it's cooking) and the pasta.  Once the cheese is added to the pasta, its quite rich, so you don't need a mega portion (or what am i talking about? its so yummy, you'll go finish the 3rd portion in the kichen! ;)

Aubergine and Brie Pasta in a zingy tomato sauce
Ingredients
3/4 - 1 aubergine, diced (approx. 1cm squared pieces)
a splash of olive oil
a healthy shake mixed dried herbs, or pizza topping herbs
a generous pinch of sea salt
a tiny sprinkle of cayenne pepper

1/2 a jar of tomato pasta sauce (from the fresh isle section of the supermarket)
3-4 cups of cooked pasta shells
110g south cape brie (or any small triangle of mild brie), chopped into small pieces
1/4 bunch chopped (or chiffonaded) fresh parsley

Method:

1.  heat the olive oil and fry the aubergine until its crispy light brown with a few darker areas and soft the whole way through.  While it's cooking, add the herbs, salt and pepper.  Have the heat on medium, don't rush cooking the aubergine
2.  while the aubergine is cooking, cook your pasta (according to directions on packet)
3.  when the aubergine is cooked, add the tomato sauce.  take off the heat.
4.  when the pasta is cooked, drain and put the pasta back into the pot.  add the pasta sauce (with the aubergine) into the pot of pasta. add the chopped parsley and the chopped brie.
5.  serve while the brie is busy melting.

I served this with a light salad of ice berg lettuce, blanch julienned carrots, fresh broad beans, cherry tomatoes, lebanese cucumber, 1/2 avo, 1/4 bunch chopped parsley and a dressing containing the juice of one lime, olive oil and a splash of fish sauce.

Enjoy