Whole Wheat Pasta:
Whole wheat flour - 1 1/2 cups
Sea Salt - 1/2 tspn
Water - 1/2 cup and 2 tbsn
Knead everything together to make dough. I used my bread machine with dough setting to do this job.
Since I do not have a pasta press, I had to use my Idiappam press with a wider blade to make my pasta :-) I have to admit, it was pretty hard to press the dough out. After I was half way thru the dough, I decided to roll the dough out really thin and cut them into strips instead.
I spread them out for about 15 minutes, to sort of air dry them (a tip I got from one of the pasta makers) so that they don't stick together when you cook.
Eggplant - 3 small-medium
Chilly powder - 1 tspn (this is a law heat version)
Turmeric powder - 1/2 tspn (it is a habit to add turmeric to almost anything I cook :-) )
Oregano - 1 tspn
Rosemary - 1/2 tspn
Sea salt - 1/2 tspn
While pasta is being air dried, slice the eggplant into strips, mix with all the spices and spread in a baking sheet with EV olive oil sprayed and into my toaster oven at broil - 450 deg for 12 -15 minutes.
Roma tomatoes - 2
Mini Sweet peppers - 6-7
Basil - small bunch
Garlic - 2 cloves
Green chilly - 1 (optional)
Sea salt - as per taste
Add the tomatoes, 2 sweet peppers, half of the basil, garlic & salt into VitaMix and run at high speed for couple of minutes. Reduce to low speed and add the remaining sweet peppers one by one to make a chunky sauce.
Boil water in pasta boiler (any deep pan would do) add pasta strips and cook for about 3-4 minutes.
Put everything together:
Simmer the sauce for 2-3 minutes on medium heat. Add the drained pasta and adjust for taste, add the roasted eggplant and enjoy hot !!