Vege pasta?

In the past week, I've change my style of cooking. Instead of using a lot of pasta, I used vegetables.

The two vegetables that I used is aubergine/brinjal/eggplant and carrot. Well, I'm used with calling the purple vegetable, brinjal, so from hereon, I'll just use brinjal, even though the spell check doesn't agree with me.

So here's how I prepare mine. I'll just use vegetable peeler and 'peel' these two vegetable, so instead of slicing, I get ribbons of vegetables. These are the pasta substitute. Imagine trees growing spaghetti* but instead of pasta bears brinjals.

Next, preparing the sauce. Prepare like what you'd normally do when preparing spaghetti sauce, well in my case, fettuccini or linguini. Again, I like tweaking recipes to suit my taste (and budget). I add chilli powder and substitute ground beef with a can of sardines. So it's like Arabiatta/Ragu.

Since eating this, I feel healthier (probably, just placebo... vege=healthy?) and I use a lot of ketchup and vinegar. More than what Asian usually use (unless the Asian in question is a Filipino... My aunt's kitchen are fully stocked with Datu Putti or Silver Swan vinegar and Del Monte Tomato Puree. Well, she's the one who taught us how to cook 'espaghetti')

Cook like one would normally do with spaghetti, I mixed the pasta and sauce together, like my aunt taught us... not very keen with the idea of mixing the pasta and sauce when serving. And I thought that's the correct way. Any Italian reading this, please rectify if I'm wrong. And like spaghetti, generous amount of oil is a must. Choose healthy oil if olive oil's price is prohibitive.

Well, personally, for me it's delicious, and more flavourful than regular 'pasta'.

*an April Fool's joke, televised and manged to fool a lot of Britons

*espaghetti like what my aunt said... and we thought it's how they were pronounced.