Aubergine, chilli & bacon pasta
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.6 out of 5.53 ratingsRate
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Bring Mediterranean sunshine to your table throughout the year with this superhealthy pasta dish that's easy on the wallet
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 large aubergine
cut into small cubes
-
6 rashers smoked streaky bacon
roughly chopped
-
2 garlic cloves
crushed
-
1 red chilli
finely chopped
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2 x 400g/14oz cans chopped tomatoes
-
300g pasta
(we used fusilli)
-
grated parmesan
to serve (optional)
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Nutrition: per serving
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kcal437
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fat15g
-
saturates4g
-
carbs63g
-
sugars9g
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fibre6g
-
protein17g
-
salt1.23g
low
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Method
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step 1
Heat the oil in a large frying pan. Add the aubergine and cook for 8 mins until soft. Add the bacon and fry until cooked through, adding the garlic and chilli for the final min. Tip in the tomatoes, increase the heat and cook for 10 mins until thickened, stirring regularly.
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step 2
Meanwhile, cook the pasta. Drain well, then stir through the sauce. Serve with a scattering of Parmesan, if you like.
Recipe from Good Food magazine, December 2010
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A star rating of 4.6 out of 5.53 ratings
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