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Spaghetti with Chicken and Eggplant
Ingredients
• 200gm Chicken (boneless)
• 2 Capsicum
• 1 tbsp Mustard paste
• 100gm Spaghetti
• 4-5 Eggplant (small)
• 6 tbsp Oil
• ¾ Cup Tomato
• 3-4 cloves Garlic
• ¼ Cup Tomato ketchup
• ½ tsp Peppercorns (crushed)
• 1 tsp Parsley (finely chopped)
• 3 tsp Red chillis (crushed)
• To taste Slat
• 1 tsp Butter
• ¾ Cup Cheese (grated)
Method
1. Wash remove stem, halve, deseed and cut capsicum into juliennes. Peel
and chop garlic.
2. Clean and wash the chicken. Pat dry and cut into thin 1½ inches long
strip Marinate the chicken with mustard paste for about 15-20 minutes.
Heat 2 tbsps oil in a frying pan and fry the chicken. Add capsicum
juliennes and mix. Keep it aside.
3. Cut the eggplant into thin roundels and soak in cold water for 10
minutes.
4. Boil spaghetti in a large vessel in plenty of salted water with 1 tbsp of oil
til it is nearly cooked. Drain, mix it with 1 tbsp of oil and spread on a plate
to cool.
15
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