Aubergine and mozzarella pasta
Serves: 4
Takes: 15 mins
Cals: 731
Fat: 33g (both per serving)
400g/14oz penne pasta
1 aubergine, sliced or cut into chunks
1tbsp olive oil
400g jar tomato, onion and garlic
pasta sauce
2 x 150g packets mozzarella, torn up
55g/2oz pine nuts, toasted
20g packet fresh basil, torn up
1. Cook the pasta in boiling salted water for 10-12 mins. Meanwhile, fry the aubergine in the oil until browned and softened.
2. Stir the sauce into the aubergines and heat through, then add the cooked pasta. Stir well, and set aside to cool slightly.
3. Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve.
Top tip: If you're not too keen on aubergine, try using mixed peppers or artichokes instead.
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