Name: Roasted aubergine, tomato & basil pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 large aubergine cut into chunks; 2 tbsp olive oil; 2 fat garlic cloves unpeeled; 300g pack cherry tomato; 1 tbsp balsamic vinegar; 1 tsp caster sugar; handful basil leaves plus extra to serve; 250g pasta such as penne or fusilli

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Roasted aubergine, tomato & basil pasta

Roasted aubergine, tomato & basil pasta

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4 out of 5.18 ratingsRate

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Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large aubergine

cut into chunks
2 tbsp olive oil
2 fat garlic cloves

unpeeled
300g pack cherry tomato
1 tbsp balsamic vinegar
1 tsp caster sugar
handful basil leaves

plus extra to serve
250g pasta

such as penne or fusilli

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Nutrition: per serving

kcal610
fat15g
saturates2g
carbs108g
sugars15g
fibre9g
protein18g
salt0.1g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
step 2

When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

RECIPE TIPS

MAKING IT MEATY

Snip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.

Recipe from Good Food magazine, August 2009

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A star rating of 4 out of 5.18 ratings

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