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Making use of nature’s bounty

Taste of Class 18 Jan, 2019 Follow News

Making use of nature’s bounty

By Lindsey Turnbull


This week we start a brand new column where we will take you to Cayman’s farmers markets to see what’s fresh each week. Then we will be sharing with a you a delicious recipe that makes great use of the wonderful local produce we enjoy here in Cayman.


This week we saw a bounty of tomatoes, peppers and eggplant (aubergines) on Ms Donna’s stall at the Hamlin Stephenson Farmer’s Market by the cricket grounds in George Town, so a veggie/vegan ratatouille-type pasta that helps you through ‘Veganuary’ (as it’s currently trending in the UK) will be a welcome addition to your recipe book.


Veggie/vegan pasta


Serves 2 (or one if you are really hungry!)



  • 2 tbsp olive oil
  • 2 local Japanese eggplants
  • 2 local sweet bell peppers (capsicum) – I used one green and one red
  • 2 large ripe tomatoes
  • 1 small yellow onion,
  • 1 clove garlic
  • I tablespoon of tomato puree
  • Pinch dried chilli
  • Pinch dried oregano
  • 1 tspn sugar
  • Salt and pepper
  • Bunch of fresh basil, plus stalks
  • 2 cups whole wheat pasta
  • Good grating of parmesan or vegan parmesan cheese (look for little boxes of the vegan variety in the chiller cabinet at Kirk Market)


To make


Finely chop onion. Chop eggplant lengthways and then inti 1cm slices. Chop the peppers into 1cm pieces. Grate garlic or finely chop. Finely chop the stalks of the basil. Add all these to a pan with the olive oil. Fry gently until the veg are softened for about 5 minutes. Chop tomatoes into 1cm pieces and add to pan along with a squirt of tomato puree, the chilli, oregano, sugar and a good grind of salt and pepper. Add about a half cup of water and let simmer gently for about 10 minutes, adding more water to ensure it doesn’t dry out.


Cook pasta according to packet instructions. Taste sauce and adjust seasoning (might need more salt/pepper/sugar). Drain pasta when cooked but reserve about half a cup of the cooking liquid. Add pasta and reserved liquid to sauce. Stir. The sauce will thicken slightly. Serve in a bowl with a good grating of parmesan and finely chopped basil leaves.

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