EGG­PLANT AND CHILLI PASTA

SERVES 4 PREP 10 MIN­UTES COOK 30 MIN­UTES

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2 ta­ble­spoons ex­tra vir­gin olive oil 1 red onion, halved, thinly sliced 1 large (470g) egg­plant, cut into 2cm pieces 2 gar­lic cloves, crushed 1 long red chilli, thinly sliced, plus ex­tra to serve 400g can Ital­ian cherry toma­toes in tomato juice (see notes) 1 cup veg­etable stock 2 ta­ble­spoons bal­samic vine­gar ½ tea­spoon caster sugar 375g dried casarecce pasta (see notes) 2 ta­ble­spoons torn fresh basil leaves, plus ex­tra leaves to serve 60g re­duced-fat fetta, crum­bled 1 Heat oil in a large, deep fry­ing pan over medium-high heat. Add onion. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft­ened. Add egg­plant. Cook, stir­ring oc­ca­sion­ally, for 4 to 5 min­utes or un­til egg­plant is golden. Add gar­lic and chilli. Cook for 1 minute or un­til fra­grant. Add toma­toes, stock, vine­gar and sugar. Bring to the boil. Re­duce heat to medium-low. Sim­mer, stir­ring oc­ca­sion­ally, for 10 to 15 min­utes or un­til egg­plant is very ten­der. 2 Mean­while, cook pasta following packet di­rec­tions. Drain pasta, re­serv­ing ¹⁄³ cup cook­ing wa­ter. 3 Add pasta, re­served cook­ing wa­ter and basil to egg­plant mix­ture. Re­duce heat to low. Cook, toss­ing, for 1 minute or un­til com­bined. Sea­son with salt and pep­per. Di­vide pasta mix­ture among serv­ing bowls. Top with fetta, and ex­tra chilli and basil. Serve. NU­TRI­TION: (per serve) 2212kj; 13.3g fat; 3g sat fat; 17.7g pro­tein; 80.2g carbs; 7.5g fi­bre; 3mg chol; 604mg sodium.

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