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Tomato & aubergine pasta

Superhealthy, high in fibre

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 459
  • Carbohydrates 86
  • Saturated Fat 1
  • Sugar 12
  • Protein 15
  • Fat 9
  • Fibre 8
  • Salt 0.72

Nutrition per serving

  • Calories 459
  • Carbohydrates 86
  • Saturated Fat 1
  • Sugar 12
  • Protein 15
  • Fat 9
  • Fibre 8
  • Salt 0.72

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

  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.

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