Shrove Tuesday Special: Spirals with Roast Tomatoes, Eggplant and Olives

Brendon D'Souza

Serves 4

The whole focus of Shrove/ Pancake Tuesday is to use up the leftover “luxury” ingredients in one’s kitchen, in order to prepare for a period of fasting and sacrifice during Lent. Pasta has always been a great store-cupboard staple. Its simple to prepare, tastes great, and if made carefully, can be quite a balanced meal. Not only that but any leftovers make great lunchbox fillers for work or uni the next day. I’ve put together the following dish, perfect for the occasion. Don’t be afraid to improvise with the ingredients. If you have any tips I’d love to hear them. Fee free to post them in the comments below:


300g Roma tomatoes, chopped into 2cm pieces

300g eggplant, chopped into 2 cm pieces

100g mixed olives, in oil

2 thyme sprigs, leaves removed

Olive oil

400g thick spirali (spiral) pasta

Feta cheese and balsamic vinegar, to serve

Roasting the veggies adds great colour and flavour!
Roasting the veggies adds great colour and flavour!


Pre-heat an oven to 160ºC. Line a baking tray with baking paper.

Place the vegetables in a medium bowl with the thyme leaves, 2tbsp olive oil and salt and pepper to taste. Toss and lay out on the prepared baking tray. Roast for 20-25 minutes until the vegetables are soft and crisp round the edges.

Cook the pasta according to the directions on the packet. Drain and return to the cooking pan with the roast vegetables. Stir to combine.

Serve with Feta cheese and balsamic vinegar to drizzle over the pasta

Brendon D'Souza






Writer’s note: a version of this article was first published in Grapeshot Magazine Issue 1|Volume 6| March 2014: Clean Slate Edition.

Happy Cooking and Keep Smiling,

Brendon 🙂


3 Comments Add yours

  1. *If I do say so myself 🙂


  2. I bet this would be as good served at room temperature!


    1. Cheers for the comment Johnny. Yeah it definitely does. I had it for lunch this arvo actually and it tasted great 🙂


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