Posts Tagged ‘aubergine’

The weather has been so grey since yesterday….. yes, I’d say there are 50 shades of grey out there…. DEFINITELY!

This is just reminding me that only last week, I was still harvesting (granted from the polytunnel) but there were delicious tomatoes, peppers, and my hugely proud of aubergines! Yes, for the first time ever I managed to grow aubergines (egg-plant to non-Irish folk).

I am not going to let this greyness get in on top of me!!!!

So last week we had the end of harvest mixed bag of vegetables that needed using.

aubergines (eggplant) tomatoes

I thought a variation of Minestrone Soup???

So that’s what it started out as…. but it didn’t end up as soup!!!!

You are probably wondering about the strange mix of vegetables?  I hate to see waste and there were a few bits and pieces lingering that just needed to be used up.  Hence the potatoes went in there too!


  • 1 onion
  • 1 clove of garlic
  • Olive oil
  • 1 medium aubergine (egg-plant)
  • 1 large courgette (zucchini)
  • 6 or 8 fresh tomatoes
  • Handful of runner beans
  • 1 pepper
  • 2 or 3 small potatoes cubed
  • 1 lt of chicken stock
  • 1 tin of tomatoes
  • Pasta – quantities will be explained in a bit!!
  • Selection of fresh herbs – I used oregano and basil
  • Salt and Pepper


Finely chop the onion and garlic.  Heat the oil in a large saucepan and gently colour the onion and garlic.

Chop your other vegetables into cubes and add these into saucepan with the stock and the tin of tomatoes.

Bring to the boil, then simmer gently (about 20 minutes) until the vegetables are almost cooked through.

At this point I added in about 2 ozs of Penne pasta with the herbs and seasoning and cooked for another 5 – 10 minutes.

And that was (I thought) my Minestrone Soup ready for lunch the next day!!!!  So you could just stop here!!!!

We did not!

When himself came home….had a taste and smell….. and suggested that it would make a nice pasta bake.  Yes, the carnivore himself, suggested a vegetarian pasta bake!

So next day, I added in a further tin of tomatoes.  About another 4 oz pasta.  Topped it all with Mossfield Cheese.

Baked in the oven for about 25 minutes.  Sprinkle with fresh basil.

Pasta Bake

Comfort food at its best!

And healthy 🙂






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Wow, is all I can say with regard to how quickly stuff grows in the polytunnel!  I am amazed!

In the past week there have been some days when even with windows and door open, it has just been too hot to be in there!  I am sure the plants (at least some of them) must feel the same too!  And then there have been days where there has been torrential rain, I’ve got soaked getting to the tunnel and then you feel like such an idiot standing there watering and the rain is bucketing down outside!!!

Polytunnel - 1st July

We have had a plentiful crop of salads for the past few weeks, the courgettes are still thriving.  The tomatoes have just in the past few days started to turn red – I was getting worried that they never would. 🙂

Our first tomato

The basil and parsley are thriving.  I’ve let the coriander go to seed – partly because I like the pretty flowers, and also because I want to save the seeds!

Coriander in flower

I’ve already harvested some seeds and made Coriander and Raspberry Icecream a la Cannelle et Vanille.

The corn, cucumber, squash, pumpkin, peppers and aubergines are all looking good too.

corn, pumpkin, squash, courgette and marigolds

Peppers coming on!

Aubergine about to flower

And according to my Polytunnel Bible it’s time to start planting for the autumn and winter – so guess where you’ll find me over the coming days?

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