Tomato & aubergine pasta

Tomato & aubergine pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
siobhang's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

pookalina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

astroboy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

a good standby recipe.

Questions

Tips