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“My friend Bridget came up with this when I told her what was available one day when I didn't really feel like cooking the same old meals. Well worth the effort. The amounts are not listed - just use what you can find and spare and adjust the amounts accordingly.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree tomatos for a sauce, add your little bit of red pesto, rosemary, pinch of salt& black peppar to taste.
  2. Prepare pasta, cooking it until it is al dente.
  3. Set aside when done.
  4. Mince a couple of garlic cloves, finely dice one onion, chop up 2 chillis (leave seeds in if you like some heat).
  5. Grate a small knob of galangal and lightly fry in the butter.
  6. Add tomato based sauce Main Ingredients- Dice the pumpkin and eggplant.
  7. Slice the capsicum into long thin pieces.
  8. Cube the tofu if it isn't already, and shred kangkong.
  9. WOK- add oil and soy sauce.
  10. Toss the pumpkin and eggplant together in a wok working constantly (about 5 mins on high).
  11. Add capsicum (about 3mins on high).
  12. When done, throw in kangkong and toss till almost soft.
  13. Add tofu, continue tossing for a further minute.
  14. Grate Feta and some mozzarella.
  15. In a baking dish, layer pasta then stirfried vegetables then sauce then feta etc.
  16. Continue in this pattern (like a lasagna).
  17. Sprinkle the top with mozzarella and parmasan.
  18. To decorate, thinly slice tomato and garnish on top.
  19. Bake in a mod oven[350F/180C] till cheese is golden on top.

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