Aubergines are the star of the show here. When you roast aubergines they take on a real meaty flavour, along with the rich delicious tomato sauce makes this a winning vegetarian dish.
Aubergines are also a great source of vitamins B1 and B6 and potassium. Also, they are high in the minerals copper, magnesium and manganese. You could easily use wholegrain pasta or more vegetables such as peppers and spinach to increase the fibre in the dish.
This is a really quick dish and great for all the family to enjoy. Any leftovers can be kept covered in the fridge for up to 2 days.
- 2 aubergines
- Olive oil
- 2 cloves of garlic
- 1 x 400g tin of quality plum tomatoes or 500g fresh tomatoes
- Bunch of basil leaves 15g
- 400 g pasta penne or spaghetti work well
- 1 teaspoon dried oregano flakes
- 50 g of parmesan pecorino, ricotta or feta cheese
- Chilli flakes optional
- Pine nuts optional
- Heat the oven to 180 fan.
- Chop the aubergines into bite-sized pieces and place them on a lined baking tray. Drizzle with olive oil and toss well. Place in the oven for 20-25 minutes until the aubergine is tender and golden in colour.
- Bring a large pot of unsalted water to a boil. Cook the pasta according to the packet instructions.
- Meanwhile, heat a large frying pan over a medium heat, crush the garlic and add to the pan along with the basil stalks. Reserve the leaves for later. Cook for one minute until just starting to brown.
- Add the tomatoes, breaking them up with a spoon, add in the oregano and reduce the heat to low and gently simmer for 5-10 minutes until the sauce is nice and thick.
- Once the aubergines are cooked add them to the sauce.
- Drain the pasta and reserve a cup of the cooking water. Add the cooked pasta to the sauce along with the reserved cooking water. Add the basil leaves and half the cheese. Toss together well. Divide between bowls and sprinkle with the remaining cheese.
- Adults can add the chilli flakes and toasted pine nuts to their dishes if desired.
With thanks to Katie McMahon for her help in designing this recipe.