It’s Friday night and I’ve finally got time to sit down and write after a long week.
You see, I’ve got a few new projects I’m working on, and most of them are related to my new photography business, which is keeping me very busy, but also incredibly happy.
While I discovered food photography four years ago, it was only this year that my passion for portrait and event photography really went into high drive.
I give credit to the photography course I started two months ago, which has literally propelled me into a different world. A world where I now view each moment in a frame; where my mind composes pictures constantly; and my camera snaps non-stop.
I’ve never felt so in love with an activity; this time I’m really hooked.
In the past week, I’ve created a photography website and started pitching to clients. There is a huge rush of adrenaline that pushes me from one shoot to the next, and in between, I spend most of the time editing, editing and editing.
In some miraculous way, I find the energy to wake up at 6.30am to photograph – and mind you, I love my bed very much.
With each snap of the camera, I can feel my photography improving; and with each photo I discard or choose, I get a better idea of which direction my personal style is moving towards.
Most of all, what really motivates me is the community of photographers that I’ve discovered through the class. These people are a rare group whose generosity, kindness and drive to constantly become better inspires me no end.
Being among them; learning from them and sharing my thoughts with them makes me want to improve myself as well.
When you learn to work in groups and contribute to a community, the fruits you bear will always be much, much greater than the effort you put in.
Without a doubt, sharing beats competing anytime, and I am so thankful for this amazing photography community that I’ve come to love.
Today, I want to share with you a recipe for garlic eggplant penne pasta – a dish that I’ve been eating this week to fuel up on energy as I work on various projects at once.
It’s a simple, fuss-free dish that can be made in a hurry, but one whose simplicity doesn’t compromise on taste at all.
Think penne pasta mixed in a rich tomato-based sauce with cubed eggplant and minced garlic, and sprinkled with fresh parsley on top.
It’s comforting, filling and flavorful, everything you can expect of an Italian pasta dish.
Here’s how you can make it today. Start off by heating up some vegetable oil in a large skillet over medium heat, and then sauté the cubed eggplant until it turns tender (around 10 minutes).
Add in the diced tomatoes and minced garlic and stir for a few minutes before adding tomato puree and water.
Stir some more before letting the ingredients simmer for about 15 minutes over low heat.
Meanwhile, as the sauce is cooking, bring a large pot of generously salted water to boil, and then cook the penne pasta until it is al dente.
When the pasta is ready, drain it of all the water and then transfer the pasta to the skillet and mix well until the pasta is evenly distributed between the sauce, before adding salt to taste.
Now all that’s left to do is to divide the pasta evenly between two bowls, garnish with fresh parsley and tuck in!
- 2 tablespoons vegetable oil
- 2 medium eggplant, cubed
- 3 roma tomatoes, diced
- 5 garlic cloves, minced
- 1½ cups tomato puree
- 1 cup water
- ½ pound gluten-free penne pasta
- ½ cup chopped fresh parsley
- Salt to taste
- Heat up the vegetable oil in a large skillet over medium heat, and then sauté the cubed eggplant until it turns tender (around 10 mins).
- Add in diced tomatoes and minced garlic and stir for a few minutes before adding tomato puree and water. Stir well and let the ingredients simmer for 15 minutes over low heat.
- As the sauce is cooking, bring a large pot of generously salted water to boil, and then cook penne pasta until al dente.
- When penne pasta es cooked, drain it of all water and then transfer the pasta to the skillet and mix well until pasta is evenly distributed between the sauce.
- Add salt to taste.
- Divide pasta evenly between two bowls, garnish with fresh parsley and serve.