I loved testing, trialling and writing this recipe, it is a lovely vegetarian dish just by itself. Have for breakfast with a coupla poached eggs on top. Or a side to a roast chicken goes well, it is also great with a big bowl of dressed greens (try this salad or this one).
A heavenly combination of base sauce made from tin tomatoes, sautéed onions, garlic and capsicum, smokey paprika, cayenne pepper, turmeric and cumin, which was then naturally sweetened with sultanas, topped with organic eggplants picked up from the local farmers markets, baked in the oven then haloumi and scattered with pistachios.
A cheap feast for all the fam and a great one for meatless mondays!
Cooked tomatoes have a high levels of lycopene which is a carotenoid, this is a powerful antioxidant in tomatoes and is responsible for their red colour. lycopene is a wonder chemical which when absorbed into the body, helps to prevent and also repair damaged cells by inactivating free radicals in the body. According to this wonderful book, it has thus been credited for reducing wrinkles. A perfect antioxidant soup to help repair and nourish the body.
Garlic and onion is a great anti bacterial, anti fungal and is perfect to help boost your immunity. Smoked paprika has derived from the capsicum, high in betacarotene which is the active ingredient which aids as an anti-inflammatory.
Eggplants are a great source of folate (this helps treat low iron in the blood), fibre (digestion) and some magnesium which is great for sleep.
Capsicum maintains to have the highest dose of vitamin C in its raw state. They are great source of beta-carotene (great antioxidant), vitamin B6 (helps with protein metabolism) and E (skin).
Turmeric’s active ingredient curcumin (activated by a pinch of pepper (cayenne pepper)) has a list of benefits from anti-inflammatory, anti-microbial, anti-bacterial, anti-fungal and a blood purifier. It helps us digest food by aiding the pancreas to release pancreatic lipase (digestive enzyme).