I realised on Sunday that it’s been a while since I’ve written about what I’ve been cooking! Yes I’ve posted about the new things I’ve eaten but having cooked something new, no. Everyone has a grocery day and mine happens to be Saturdays. On Saturdays I go to the weekly vegetable market, where farmers set up little stalls filled to the brim with delicious and fresh veggies. However, thanks to pending deadlines I was unable purchase my weekly goods.
So Sunday morning, tummy rumbling, I opened the fridge to find some tomatoes, two bell peppers, two cucumbers and an eggplant. This is what happens when you forgo your weekly visit to the vegetable market! The only thing left to do was create something exciting (it’s Sunday after all). And thus my ‘left over bake’ is exactly what it sounds like. An attempt to finish off remaining vegetables but create something delicious at the same time.
100g pasta (I used macaroni)
2 bell peppers (I used one red and one yellow, diced)
1 tomato (diced)
1 onion (chopped fine)
3 cloves of garlic (chopped fine)
1 tsp chilly flakes
1 tsp dried oregano
1 tsp tomato sauce
salt and pepper to taste
1 tbp olive oil
2-3 cheese slices (I only had the processed kind)
Heat the olive oil and saute the garlic and chilly flakes first. Add the onions and bell peppers. Stir for about 10 minutes. Add the tomato, tomato sauce and oregano. Stir till about cooked through. Season according to taste. Keep aside.
Preheat the oven to 200 degrees C.
Cook the macaroni till al dente in a pan of boiling salted water. (You can do this while preheating the oven)
In a baking dish mix the cooked vegetables and macaroni together. Layer the top with the cheese slices and bake for 15 minutes. (To get a crunchy cheese layer, change the oven nob to top heat for the last 5 minutes).
Serve with a side salad or garlic bread.