Aubergine Tagliatelle with Chili and Sun Dried Tomato

Nutrition per serving

Calories643 kcal
Protein20.5 g
Carbs105.4 g
Fats18.4 g
Saturated Fat2.2 g
Monounsaturated Fat11.3 g
Polyunsaturated Fat2 g
Sugars10 g
Fiber8.2 g
Sodium276 mg

Ingredients

Onion
Parsley
Garlic
Tomatoes, Sun-dried, Packed in Oil, Drained
Aubergine (eggplant)
Tagliatelle Pasta
Chopped Tomatoes (canned)
Red Pepper Flakes (Chili Flakes)
Sugars, granulated
Olive Oil
1. Preheat grill to high

2. Peel/finely chop the onion and garlic

3. Slice the aubergine into 1cm chunks

4. Chop the sun-dried tomatoes

5. Cook the pasta according to package instructions al dente

6. Put the aubergine chunks into a mixing bowl with ½ tbsp of olive oil and a pinch salt. Mix well to coat and evenly layer onto a baking tray.  Place near the top of the grill for about 10 minutes until tender and slightly crispy around the edges.

 7. Meanwhile, heat ½ a tbsp of olive oil in a frying pan over medium heat. Add the onion, garlic, sun-dried tomatoes and chili flakes and cook until the onion has softened.

8. Add the tinned tomatoes, a pinch of sugar, salt and pepper and bring to a gentle boil. Lower heat to medium-low and simmer for about 3 minutes until thickened, then stir in the cooked aubergine.

9. Add the drained pasta to the sauce and gently mix to coat

10. Serve with the chopped parsley sprinkled over the top