Roasted aubergine, tomato & basil pasta

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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.
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.

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.

610 kcalories, protein 18g, carbohydrate 108g, fat 15 g, saturated fat 2g, fibre 9g, salt 0.1 g

Latest comments and suggestions

• Grace

  21 July 2009

  Grace commented on this recipe

  125g pasta per serving?

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• erica

  23 July 2009

  erica rated and commented on this recipe

  

  Delicious and easy quick supper. 125g of pasta per person is enough for two generous helpings for hungry people and a small lunch the next day for one.

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• sweet tooth

  25 July 2009

  sweet tooth rated and commented on this recipe

  

  I did the bacon version and found it a bit dry, I try to always cook with wholemeal pasta and perhaps that didn't help. Very tasty though.

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• Smoothiestar

  22 August 2009

  Smoothiestar rated and commented on this recipe

  

  This I love!I would cook again and again as we never tire of it and it is so simple and delicious it can be varied.

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• Anna-Lou

  06 October 2009

  Anna-Lou rated and commented on this recipe

  

  Delicious! Definitely trying again, reminds me of a dish I had in Sicily but where they added swordfish to the recipe.

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Ingredients

• 1 large aubergine , cut into chunks
• 2 tbsp olive oil
• 2 fat garlic cloves , unpeeled
• 300g pack cherry tomatoes
• 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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian

Ingredients

• 1 large aubergine , cut into chunks
• 2 tbsp olive oil
• 2 fat garlic cloves , unpeeled
• 300g pack cherry tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp caster sugar
• handful basil leaves , plus extra to serve
• 250g pasta such as penne or fusilli

610 kcalories, protein 18g, carbohydrate 108g, fat 15 g, saturated fat 2g, fibre 9g, salt 0.1 g

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