Tomato & aubergine pasta

Name: Tomato & aubergine pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 400 grams pasta shapes; 2 Tbsps olive oil; 1 large aubergine, cut into cubes; 2 garlic cloves, sliced; 1 pinch pinch sugar; 8 larges ripe tomatoes, roughly chopped; 2 Tbsps capers, rinsed; 1 handful flat-leaf parsley, roughly chopped

Need a dairy free main course? Tomato & aubergine pasta could be a super recipe to try. One portion of this dish contains approximately 18g of protein, 9g of fat, and a total of 532 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of flat-leaf parsley, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

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.

Ingredients you will need

Eggplant

Pasta

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and sugar, 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.

Ingredients you will need

Tomato