Tomato & aubergine pasta

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Good Food

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Recipe by Good Food

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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.

Per serving

459 kcalories, protein 15g, carbohydrate 86g, fat 9 g, saturated fat 1g, fibre 8g, salt 0.72 g

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• astroboy

  16 November 2007

  astroboy rated and commented on this recipe

  

  a good standby recipe.

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• Jules

  08 January 2009

  Jules rated and commented on this recipe

  

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

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• gill.g

  05 April 2009

  gill.g commented on this recipe

  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.

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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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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Super healthy

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

Per serving

459 kcalories, protein 15g, carbohydrate 86g, fat 9 g, saturated fat 1g, fibre 8g, salt 0.72 g

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