Tomato & aubergine pasta

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

• astroboy

  16 November 2007

  astroboy rated and commented on this recipe

  

  a good standby recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2542/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Five nutrients every woman needs
• The lunch crunch
• Eat your way to fabulous skin

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Gordon at The Good Food Show
• Help yourself to summer salads
• Irresistible ice creams

Difficulty and servings

Serves 4

Easily doubled

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.