1 pk linguine
2 large cloves garlic, minced
1 eggplant, peeled and finely diced
1 massel imitation chicken stock cube
splash white wine (optional)
salt and pepper
1 C water
6 tomatoes, finely diced
small bunch beetroot leaves, stems included, shredded
2-3 T capers (to taste)
zest 1 lemon
Bring a large pot of water to boil, add a very generous sprinkling of salt and then add the pasta, stirring well and from time to time to prevent sticking. Cook according to time specified on packet, usually about 7-9 minutes, and making sure not to overcook.
For the sauce:
In a large non-stick wok, add the minced garlic and sauté briefly before adding eggplant, massel stock cube, the splash (or two) of wine, salt and pepper.
Cover, til the wine is absorbed and then add the cup of water and replace the lid.
Once eggplant is cooked (this will take roughly 10 - 15 minutes depending on your dice size) toss in the diced tomatoes, beet leaves and capers and check seasoning, adding more salt and pepper as necessary and give things a quick stir. Immediately add the cooked pasta, including a few spoonfuls of pasta water and just before serving add lemon zest. Enjoy!
This dish becomes a lovely color as the pasta absorbs the color from the beet stems :)