12/12/2006 - Store Cupboard Comfort

I agree with Nigella Lawson that cold weather has its compensations, most of them culinary.  When the room temp drops to a considerable degree, filling up with something light is totally out of the question.  Times like these, you just have to forget your diet and willingly stuff yourself with substantial meals that will certainly warm up your insides.

However, given how we rush from Point A to Point B these days, simmering a haunch of beef or a whole chicken for hours isn't a practical option.  So: you want something fresh, hot, and fast?  Then go raid your store cupboard!

Canned goods, fresh vegetables from the fridge, and pasta can be thrown together to make hearty casseroles to stave off the chill and fill the family's bellies in a wonderful way.  Here's one that may soon become one of your favorites:

Beefy Mac and Veg Bake

• 1 250-gram package elbow macaroni, cooked according to package directions
• 1 small can corned beef
• 1 medium-sized can tomato sauce (or two small pouches as above)
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1 eggplant, diced
• 1 small carrot, peeled and diced
• 2 tablespoons olive oil (not extra-virgin)
• grated cheese for topping

Pre-heat oven to 375 degrees / Gas Mark 5.

Saute the onion until softened and translucent.  Add the garlic and cook until the garlic has browned slightly.  Add the carrot and eggplant; cook for about five minutes.  Add the corned beef; cook for two minutes.  Add the tomato sauce and bring to a boil.  Remove from heat and stir in the macaroni until well combined.

Transfer the macaroni and sauce to a greased rectangular baking dish.  Scatter the cheese over the pasta before baking.  Bake for 30 minutes.  Serve with extra cheese on the side if desired.

Serves 6.