Mediterranean Pasta Sauce

Mediterranean antioxidant-rich diet has been shown over and over again in several scientific studies to be the best nutritional strategy in preventing chronic diseases.

This tasty lactovegetarian pasta sauce recipe is inspired by a dish cooked by a chef in Antibes on the French TV’s Télé Matin. This is a summer recipe to be made when the tomatoes, bell peppers, and basil are at their best. Use your best olive oil for the dish. Heart healthy olive oil is a vital component of the Mediterranean diet.

The recipe makes two generous servings for main course, four servings if a smaller amount of pasta is served before the main course the Italian way.

2- 4 servings

1 aubergine
1 red bell pepper
1 green bell pepper
2 small tomatoes
1 onion
2 cloves garlic
2 tbsp. olive oil
2 tsp. lavender honey
Freshly ground black pepper
A pinch of salt
Freshly grated parmesan cheese
Fresh basil leaves

Preheat the oven to 180° C.

Wash and dry the aubergine, bell peppers and tomatoes. Peel the onion. Line a large ovenproof tray with baking paper. Cut the vegetables into halves and place on the tray. Peel two cloves of garlic and add on the tray. Sprinkle the vegetables with 1 tbsp. olive oil and 2 tsp. lavender honey. Roast in the oven for 40- 45 minutes.

Remove the tray from the oven and let the vegetables cool for a few minutes. With a spoon scoop out the inside of aubergine. Peel the bell peppers. Transfer the vegetables into a blender, add black pepper, salt and chopped basil leaves. Save a few basil leaves for decoration. Purée the vegetables into a thick consistence.

Meanwhile cook the pasta, preferably whole wheat pasta for added vitamins and fiber. When the pasta is cooked, drain it and pour into a large bowl. Add the vegetable purée and mix. Divide the pasta into individual bowls, decorate with basil leaves and serve with grated parmesan.