Tomato &
aubergine pasta
Core recipe
Serves 4
400g pasta shapes
2 tbsp olive oil
1 large aubergine, cut into cubes
2 garlic cloves, sliced
pinch sweetener
8 large ripe tomatoes, roughly chopped
2 tbsp capers, rinsed
handful flat-leaf parsley, roughly chopped
Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sweetener, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.
400g pasta shapes
2 tbsp olive oil
1 large aubergine, cut into cubes
2 garlic cloves, sliced
pinch sweetener
8 large ripe tomatoes, roughly chopped
2 tbsp capers, rinsed
handful flat-leaf parsley, roughly chopped
Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sweetener, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.
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