Aubergine and Cashews

Title: Aubergine and Cashews
Categories: Vegetarian, Main dish
Yield: 2 Servings

1 sm Aubergine (eggplant)
Penne or fusili
1/4 c Cashews — broken
8 oz Tomatoes — canned
4 sm Mushrooms
Cream — light
1 ts Cumin
1 ts Garam masala
1/4 ts Cayenne or to taste
1 ts Coriander — ground
1/2 ts Turmeric
Salt and pepper

Chop aubergine into 1 and 1/2 cm rings then into 8 or 4 depending on size
of auburgine. Heat oil in a large frying pan. Chop mushrooms. Fry aubergine
until just soft. Add mushrooms and cashews, continue to fry until mushroms
just soften.

Add spices, stir thoroughly. Chop tomatoes and add to mix. Add a bit of
tomato puree. Stir well. Drain cooked pasta. Add cream to mix until it’s a
reasonable consistency. Stir well. Add pasta, mix together until thoroughly
coated. Serve with green salad.

Recipe from Richard Alan Drew MM by DEEANNE

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