Pasta with aubergine recipe

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 385 calories / serving
  • Healthy
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Heat the olive oil in a large, heavy-based saucepan over a medium heat and sauté the red onion, eggplant, chilli and carrot with a little seasoning for 4-5 minutes, stirring occasionally.

Bring another large saucepan of salted water to the boil. Cook the pasta until al dente; usually 8-10 minutes.

Add the red pepper, thyme and basil to the vegetables, stir, cover then reduce the heat to low and cook for a further 5 minutes or so.

Drain the pasta and spoon into serving bowls and finally add the olives to the sauce, adjust the seasoning if necessary, then spoon on top of the pasta. Serve immediately.

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  • Ingredients

  • 50ml olive oil
  • 300g papardelle
  • 2 medium eggplant/aubergine, diced
  • 1 red onion, finely diced
  • 1 carrot, peeled and diced
  • 1 red pepper, de-seeded and diced
  • 75g pitted kalamata olives
  • ½ red chilli, de-seeded and finely sliced
  • 1tsp thyme leaves
  • 1tbsp basil leaves, julienned
  • salt
  • pepper
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  • Energy 1626kj 385kcal 19%
  • Fat 17g 24%
  • Saturates 2g 10%
  • Sugars 9g 10%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 50.6g Protein 10.9g Fibre 6.3g

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