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    Roasted Eggplant & Tomato Pasta

    Fresh Ideas ImageFresh Ideas
    Roasted Eggplant & Tomato Pasta
    Preparation time is 10minutes
    Cook time is 35minutes
    Total time is 45minutes
    Serve is for 4 people
    Difficulty level: 2 out of 4

    7 Ingredients

    Number of servings
    4
    • 2 large eggplants, quartered lengthways, cut into 2cm pieces
    • 1tablespoons extra virgin olive oil
    • 350grams Macro Organic wholewheat spirals
    • 700grams Macro Organic passata
    • 1tablespoons dried Italian herbs
    • 80grams parmesan
    • 1 bunch basil, leaves picked

    Nutrition per serving

    2220 Kilojoules or 532 Calories
    26% of daily energy intake*
    Protein
    20.4grams
    Fat
    16.4grams
    Carbs
    70.2grams
    Sugars
    13.0grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Rich, silky and filled with herbs and spices, you'll want to make this moreish roasted-eggplant and tomato pasta again and again.

    Method

    Step 1 of 4

    Preheat oven to 230°C/210°C fan-forced. Line 2 baking trays with baking paper. Arrange eggplant, in a single layer, on trays. Drizzle over oil and season with pepper. Bake for 30 minutes or until golden and tender. Set aside to cool slightly.

    Step 2 of 4

    Meanwhile, cook pasta according to packet instructions in a large saucepan. Drain, reserving ¼ cup cooking liquid. Return pasta and cooking liquid to pan.

    Step 3 of 4

    Add passata, dried herbs, eggplant and half each of the parmesan and basil to pasta mixture, then heat over medium heat for 2 minutes, stirring, or until heated through.

    Step 4 of 4

    Serve pasta topped with remaining parmesan and basil.

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