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Tomato & aubergine pasta

Tomato & aubergine pasta

A star rating of 4.1 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Superhealthy, high in fibre

  • Easily doubled
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal488
fat8g
saturates1g
carbs84g
sugars13g
fibre11g
protein15g
low insalt0.32g
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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

Method

  • STEP 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.

Recipe from Good Food magazine, June 2006

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Overall rating

A star rating of 4.1 out of 5.9 ratings
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