This tomato sugo will take you back to the South of Italy. It has a good hit of chilli and lovely garlic flavours. You can use this versatile sauce for spicing up grilled vegetables, chicken or seafood.
Simply heat the sauce and add a splash of white wine. Simmer for a couple of minutes and then add 350g of mixed seafood (for 4 people). Cook for about 5 minutes for the perfect marinara.
Cut and salt one eggplant. Cook half a cup of white quinoa as per packet instructions. Once cooked add a tablespoon of chopped parsley and mint. Toast a tablespoon hazelnuts and almonds on a baking tray until crunchy. Fry the slices of eggplant in Canola oil until soft. Drain.
To assemble the dish, pour a third of the Tomato Sugo with chilli in a baking dish. Cover with eggplant, then quinoa and herb mix, followed by the rest of the Sugo. Top with toasted nuts and bake in a 180 degree oven for 15 – 20 minutes.
Serve with a green salad.