EGGPLANT AND CHILLI PASTA
SERVES 4 PREP 10 MINUTES COOK 35 MINUTES
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 1 cup vegetable stock 2 tablespoons balsamic vinegar ½ teaspoon caster sugar 375g dried casarecce pasta 2 tablespoons torn fresh basil leaves, plus ¼ cup 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. Divide pasta mixture among serving bowls. Top with fetta, 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.