Sometimes when you have been very intellectually active, and it has been a long day of hard work, it can be nice to get lost in something physical and something almost sensual, like cooking. It is something of a sensory pleasure to get lost in the kitchen with colours, smells and flavours of good, wholesome food. It is hard to imagine changing the gears in your mind to relax and get lost in something sensory and practical, but I feel it is the best medicine for a day of grueling work.
There is something about the colours and textures of food. They make a nice counterpoint to all that intellectual activity and cognitive strain. I wanted to get lost in my kitchen and to immerse myself in the physical act of chopping, of cooking, of eating. The sensory pleasure of food.
This dish was an eggplant, chicken, tomato and capsicum pasta. It is a lovely recipe for a winter’s night, when you might feel like something comforting and warm. The basic process of this pasta is to saute the onion until soft, then add eggplant and garlic and cook until golden brown. Add about 100 g of chicken mince and break up with a wooden spoon until browned. Add a can of diced tomatoes, chopped chargrilled capsicum and 1/2 a cup of water, bring to the boil and simmer for 10 minutes. Then add to a serving of cooked wholemeal pasta and toss to combine. It was delicious and very nutritious. It serves two.