The retrokitchen is back, with a fancier, ad-free experience and its very own domain:
With Sydney in lockdown, I had to spend my money on something!
This is a fabulous recipe. It’s packed full of goodness and should keep you healthy and slim (ish) during the winter months.
Let’s start with the ingredients.
1. A few cloves of garlic:
2. A medium brown onion:
3. Bacon (you’ll have to visualise this one!).
4. Crushed or diced tomatoes (I prefer diced but either is fine):
5. Small or medium zucchini x 3:
6. Red capsicum:
8. Tomato paste:
9. Four bean mix:
13. Beef stock:
14. Shaved parmesan:
Now it’s time for some nifty knife work.
Step one – chop garlic:
Step two – chop onion:
Step three – cut bacon into squares / rectangles (or should that be cubes / cuboids? – forgive the imprecision – I did law because I loathed maths):
Step four – slice zucchini thickly (as with the casserole, large pieces are needed so it doesn’t turn to mush while cooking):
Step five – cut and slice capsicum roughly:
Step six – peel and cut eggplant into – you guessed it – squares / rectangles or cubes / cuboids:
Done! Let’s get cooking!
Step one – in a deep pot, add a dash of oil, add garlic:
Step two – in quick succession, add onion:
Step three – promptly add bacon:
Step four – stir and cook bacon. Cook until onion starts to soften (is that a verb?). Unlike other recipes in the retrokitchen, do not allow onion to golden, let alone caramelise :
Step five – add tomatoes. Fill tin with water and pour water into mixture:
Step six – add zucchini and stir:
Step seven – promptly add capsicum and stir:
Step eight – promptly add eggplant and stir:
Step nine – add pepper, salt, at least 500 ml of hot water (enough almost to cover mixture); then add tomato paste and stir:
Step ten – crumble beef stock in hands, add and stir:
Step eleven – add basil, oregano (and further pepper if desired):
Step twelve – cook for fifteen minutes, stirring occasionally.
Step thirteen – rinse and strain four bean mix, add and stir:
Step fourteen – add more hot water, add penne and stir:
Step fifteen – cook for 15 minutes, stirring occasionally.
Step sixteen – grab a bowl, ladle soup (another imagined verb?) and top with the parmesan cheese. Serve with your favourite red wine and bread rolls: