Penne with aubergine
Average rating:
Aubergines add taste and texture to this simple-but-delicious vegetarian pasta dish
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Cooking time: 20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Aubergines should be stored at about 10ºC. Cold temperatures will damage them, as will warm conditions.
- 2 aubergines, cut into 1cm (½ in) slices
- 1tbsp olive oil
- 350g (12oz) penne pasta
- 400g jar tomato pasta sauce
- 2 x 150g (5½ oz) packs mozzarella, cubed
- 10 torn basil leaves
- 5tbsp grated Parmesan
Method
- Heat the grill. Put the aubergine slices on a baking sheet, drizzle with the oil and grill for 10 mins.
- Cook the penne until almost al dente and heat the tomato sauce in another pan. Drain the pasta, put back in the pan, then stir in the tomato sauce, mozzarella, basil and the aubergine.
- Transfer to an ovenproof dish and sprinkle with the Parmesan. Grill for 6-8 mins or until the topping is crisp and golden.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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