I used to do healthy lunch shares with a Veggie friend of mine at work. We were both at the time of creating this dish fed up with our winter ‘surplus of fat‘ so needed some inspiring and healthy lunches to help shed the extra pounds and get our appetite
Firstly, put the oven on to approx 145 degrees or gas mark 2.
Place the tomato halves in a shallow ovenproof dish bottoms down and sprinkle with the sugar and balsamic vinegar. Put into the oven to gently soften for approx 40 minutes.
As the tomatoes get close to done, put the pasta onto boil for approx 8-10 minutes in a large saucepan.
Chop the courgettes, pepper and aubergine into small cubes andin a medium saucepan gently heat the extra virgin olive oil and throw in the onion and garlic to soften but not brown. After a minute or two add the courgettes, pepper and aubergine and cook gently until soft, seasoning with the black pepper. Add in the chopped olives and cook for a further 2/3 minutes or until the olives are warmed through. Remove from heat.
When the pasta is done drain off the water and put pasta back in the large pan and add the cooked vegetables. Add another good drizzle of oil, throw in the tomatoes and the balsamic juices.
Place a lid on the saucepan and shake thoroughly to coat the pasta in the oil and to distribute the veg, tomatoes and juice.
Add on the parmesan shavings and serve immediately with a mixed leaf salad and warm, crusty bread.
Try to souce sweet cherry tomatoes where possible to add to the sweetness of this dish against the sharpness of the balsamic.
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