Aubergine, chilli & bacon pasta
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Bring Mediterranean sunshine to your table throughout the year with this superhealthy pasta dish that's easy on the wallet
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 437 | |
| fat | 15g | |
| saturates | 4g | |
| carbs | 63g | |
| sugars | 9g | |
| fibre | 6g | |
| protein | 17g | |
| low in | salt | 1.23g |
Ingredients
- 2 tbsp olive oil
- 1 large aubergine , cut into small cubes
- 6 rashers smoked streaky bacon , roughly chopped
- 2 garlic cloves , crushed
- 1 red chilli , finely chopped
- 2 x 400g/14oz cans chopped tomatoes
- 300g pasta (we used fusilli)
- grated parmesan , to serve (optional)
Method
- STEP 1
Heat the oil in a large frying pan. Add the aubergine and cook for 8 mins until soft. Add the bacon and fry until cooked through, adding the garlic and chilli for the final min. Tip in the tomatoes, increase the heat and cook for 10 mins until thickened, stirring regularly.
- STEP 2
Meanwhile, cook the pasta. Drain well, then stir through the sauce. Serve with a scattering of Parmesan, if you like.
Goes well with
Recipe from Good Food magazine, December 2010
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