Roasted aubergine pasta

Name: Roasted aubergine pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 2 aubergines, cut into 2-3cm cubes; 4 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 100ml red wine; 2 X 400g chopped tomatoes; 1/2 tsp chilli flakes; 1/4 tsp ground cinnamon; 400g tube-shaped pasta; 50g black olives, pitted and sliced; 25g capers, rinsed; basil leaves, torn; Parmesan

4 steps

A good gutsy pasta dish like this makes a perfect meal on a cold winter's night- or any time of year when you feel lik something simple, tasty and comforting. We've roasted the aubergines in the oven instead of frying them, which takes so much oil, and we've added great flavour with spices, olives and capers. Tube-shaped pasta is best such as rigatoni, tortiglioni or ditali.

Updated at: Thu, 17 Aug 2023 04:05:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories553.6 kcal (28%)

Total Fat19 g (27%)

Carbs81.3 g (31%)

Sugars10.8 g (12%)

Protein15.5 g (31%)

Sodium533.1 mg (27%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbspolive oil

100mlred wine

2 x 400gchopped tomatoes

½ tspchilli flakes

¼ tspground cinnamon

400gtube-shaped pasta

50gblack olives

pitted and sliced

25gcapers

rinsed

To serve

basil leaves

torn

parmesan

Instructions

Step 1

Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the aubergine cubes on a couple of baking trays and drizzle up to 2 tablespoons of the oil over them. Sprinkle with salt and pepper, then roast for about 30 minutes, until tender and golden brown.

OvenPreheat

aubergines2

olive oil4 Tbsp

Step 2

Meanwhile, heat the remaining oil in a large pan. Add the onion and cook gently until soft and translucent. Add the garlic and continue to cook for another 2 or 3 minutes. Turn up the heat, pour in the red wine and allow it to bubble up, then continue to cook until it has reduced down by half. Add the tomatoes and spices, season with salt and pepper, then cook for about half an hour until the sauce has thickened and reduced.

Sauce Pan

garlic cloves3

chopped tomatoes400g

red wine100ml

ground cinnamon¼ tsp

onion1

chilli flakes½ tsp

Step 3

While the sauce is simmering, bring a large pan of water to the boil and add salt. Add the pasta and cook until tender but still with a little bite to it al dente.

tube-shaped pasta400g

Step 4

Add the olives and capers to the sauce, then stir in the roasted aubergines. Simmer for a few more minutes just to make sure everything is piping hot. Serve with the pasta, garnished with basil leaves and shavings of cheese, if using