Pasta with Eggplant and Tomatoes for Detective Constable Annie Cabbott

After reading one of my favorite authors recently I was inspired to find a dish that would suit Detective Constable Annie Cabbott ( DCI Alan Banks’ partner in one investigation). Annie is a vegetarian and so pub meals leave much to be desired for her when grabbing lunch out with fellow coppers. I listed some of the food mentioned in Peter Robinson’s In a Dry Season HERE.

This recipe could be tossed together without a recipe, it’s a natural for us kitchen scroungers, trying to use up bits of everything in the fridge. As it happened, I checked the cookbook Good and Cheap: Eat well on $4 a day by Leanne Brown.




This is a good recipe that may be tweaked according to your taste. Great for Meatless Monday and easy to put on the table if pressed for time!

Pasta with eggplant and tomatoes

8 ounces of rigatoni ( or pasta of your choice)
2 TB olive oil
1 large eggplant, cubed
4 cloves garlic, finely chopped
2 cups finely diced canned tomatoes or fresh tomatoes
Parmesan cheese
Fresh basil

Cook pasta. Heat oil and add eggplant. Salt eggplant. Once eggplant is soft add the garlic, tomatoes and stir.
Add water if the mixture is too dry.

Top the pasta with eggplant mixture and Parmesan. One evening I mixed it all up, placed mozzarella cheese on it and popped it in the oven for 15 minutes. It got all melty and gooey – perfect.



I will certainly be making this one again. Easy, healthy and full of flavor.

Coming up I will resume Wine Wednesdays and update the I ♥ Wine tab above. There are a few trike excursions to share as well. Hope all is well with you in your world!