1 box of fusilli pasta (Cassava Kitchen)
Olive oil or sunflower oil
1 medium sized onion, diced
3 garlic cloves, finely chopped
3 roma tomatoes, diced
1 tsp or 1/2 tsp of paprika (more or less is up to your preference)
1 bell pepper, diced
2 medium sized carrots, diced
1 celery stalk, diced
1/2 of a medium sized eggplant, diced (we used the whole thing to not be wasteful)
5 1/2 cups of chicken stock
Salt and pepper
**Italian seasoning, garlic powder, oregano, mixed curry powder, chili powder (optional but we added a dash of these throughout the recipe)
Parsley for garnish (used dried parsley)
1. Cut all your vegetables and in a medium skillet add the onion and garlic and cook till tender.
2. Add the tomatoes and paprika and cook till soften and sauce-like. Transfer to a pot and continue cooking there. Then add the pepper, eggplant, carrots, and celery. Add your seasonings** and cook till soften. We add the half cup of chicken stock to help cook the veggies.
3. Once cooked or soften, add the rest of the chicken stock and bring to boil. Then add your pasta and cook 7-8 mins. Stir occasionally.
4. Once everything looks absorbed and soften, serve. Add parsley for garnish.
This recipe was adapted by Watch What U Eat. To see her recipe click here