Tomato & aubergine pasta
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.2 out of 5.10 ratingsRate
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Superhealthy, high in fibre
Easily doubled
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g pasta
shapes
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2 tbsp olive oil
-
1 large aubergine
cut into cubes
-
2 garlic cloves
sliced
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pinch sugar
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8 large ripe tomatoes
roughly chopped
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2 tbsp capers
rinsed
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handful flat-leaf parsley
roughly chopped
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Nutrition: per serving
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kcal488
low
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fat8g
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saturates1g
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carbs84g
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sugars13g
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fibre11g
-
protein15g
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salt0.32g
low
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Method
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step 1
Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sugar, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.
Recipe from Good Food magazine, June 2006
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A star rating of 4.2 out of 5.10 ratings
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