MEDITERRANEAN PASTA

PREP AND COOK TIME 1 HOUR | SERVES 4-6

INGREDIENTS

1 large aubergine, cubed 1 punnet courgettes, halved lengthwise

1 red pepper, seeded and cubed Olive oil

1 large onion, chopped

2 garlic cloves, crushed

2 tins chopped tomatoes 125ml stock

Sugar, to taste

250g turkey bacon

500g cooked wholewheat pasta 1 tin cannellini beans, drained 2 tsp chopped oregano (or 1 tsp dried)

Low-GI bread, to serve

METHOD

Place the aubergine in a colander and sprinkle with salt. Leave for 15 mins, then rinse and dry with paper towels.

Preheat the oven to 200°C. Place the aubergine, courgettes and red pepper in a roasting dish and drizzle with olive oil. Roast in the oven for 30 mins.

Meanwhile, heat a little oil in a pan and sauté the onion. Add the garlic and sauté for another minute. Add the tomatoes and stock and simmer for 20 minutes. Season with salt, pepper and a little sugar.

Grill the turkey bacon or pan-fry until crispy. Tear into pieces.

Stir the tomato sauce into the pasta, then toss in the vegetables, bacon, beans and oregano.

Serve with low-GI bread.