Tomato & aubergine pasta

Tomato & aubergine pasta

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Superhealthy, high in fibre

Nutrition and extra info

Additional info

  • Easily doubled
  • Healthy
Nutrition info

Nutrition per serving

kcalories
459
protein
15g
carbs
86g
fat
9g
saturates
1g
fibre
8g
sugar
12g
salt
0.72g

Ingredients

  • 400g pasta shapes
  • 2 tbsp olive oil
  • 1 large aubergine, cut into cubes
  • 2 garlic cloves, sliced
  • pinch sugar
  • 8 large ripe tomatoes, roughly chopped
  • 2 tbsp capers, rinsed
  • handful flat-leaf parsley, roughly chopped

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Method

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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Comments

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siobhang's picture
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Very tasty, I would use less pasta next time though. Otherwise, a good quick meal!

gilliangol's picture

I like this very much. I don't add the sugar and sometimes roast the tomatoes and aubergine. Whichever way I do it, it always works.

pollyparrot2's picture

I like the sound of roasting the tomatoes and aubergines. What do you do? Do you put them in the oven together with season and a bit of oil? At about 375 degrees for about 20 mins? Or is that a hopeless guess. Would love to know more about this tip, if you don't mind. Best, Lesley

pookalina's picture
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Loved this healthy low fat meal, now eat on a regular basis. Very flavoursome.

astroboy's picture
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a good standby recipe.

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