1. Puree tomatos for a sauce, add your little bit of red pesto, rosemary, pinch of salt& black peppar to taste. 2. Prepare pasta, cooking it until it is al dente. 3. Set aside when done. 4. Mince a couple of garlic cloves, finely dice one onion, chop up 2 chillis (leave seeds in if you like some heat). 5. Grate a small knob of galangal and lightly fry in the butter. 6. Add tomato based sauce Main Ingredients- Dice the pumpkin and eggplant. 7. Slice the capsicum into long thin pieces. 8. Cube the tofu if it isn't already, and shred kangkong. 9. WOK- add oil and soy sauce. 10. Toss the pumpkin and eggplant together in a wok working constantly (about 5 mins on high). 11. Add capsicum (about 3mins on high). 12. When done, throw in kangkong and toss till almost soft. 13. Add tofu, continue tossing for a further minute. 14. Grate Feta and some mozzarella. 15. In a baking dish, layer pasta then stirfried vegetables then sauce then feta etc. 16. Continue in this pattern (like a lasagna). 17. Sprinkle the top with mozzarella and parmasan. 18. To decorate, thinly slice tomato and garnish on top. 19. Bake in a mod oven[350F/180C] till cheese is golden on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
