Aubergine and tomato pasta
Aubergine fried until golden and silky in a thick tomato sauce with chilli and oregano, tossed with pasta and finished with salty vegan feta. Rich, and good the next day.
Method
- Cut the aubergine into 2 cm cubes and slice the garlic.
- Warm the olive oil in a large, deep frying pan over a medium-high heat. Fry the aubergine with a pinch of salt for 10 minutes, turning often, until golden and soft. If it sticks, add a splash of water.
- Turn the heat down to medium and stir in the garlic, chilli flakes and dried oregano for 1 minute.
- Pour in the chopped tomatoes and a quarter of a tin of water. Simmer for 15 minutes, stirring now and then, until the sauce is thick and the aubergine silky.
- In the meantime, bring a large pan of salted water to the boil and cook the pasta for the time on the packet. Keep a mugful of the water and drain.
- Toss the pasta through the sauce with a splash of the water. Top with torn basil and the crumbled vegan feta.
Tip Aubergine drinks oil, so resist adding more. A splash of water in the pan softens it without extra fat.
Per portion
| Energy | 682 kcal |
| Protein | 17 g |
| Carbohydrate | 88 g |
| of which sugars | 15 g |
| Fat | 27 g |
| of which saturates | 12 g |
| Fibre | 10 g |
| Salt | 1.11 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine1
- pasta200 g
- chopped tomatoes1 tin
- garlic3 cloves
- basil½ bunch
- vegan feta80 g
- dried oregano1 tsp
- chilli flakes1 tsp
- olive oil2 tbsp
