28’s Home Nutrition Program (healthy weight maintenance-female)

Eggplant Pomodoro

3.50 from 4 votes

Everyone loves a healthy pasta, and the fresh veggie flavours really shine on this one.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 1

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Calories: 500.5

Ingredients Method

Ingredients

1 teaspoon extra virgin olive oil
1/2 eggplant diced into 2cm cubes
1 clove garlic minced
1/2 carrot diced
1/2 red chilli finely diced
1/4 cup green olives pips removed and sliced
1/2 cup tomato passata or puree
50 g wholemeal spaghetti or gluten free
1/2 cup baby spinach
1.5 tablespoons fresh parsley leaves and stems diced
25 g parmesan cheese grated

Method

Heat oil in a large frying pan over a medium heat. Add in eggplant and cook for 5 minutes until soft and slightly golden. Add garlic, carrot, chilli and olives and sauté for a further 2 minutes.
Add in the passata and 1 cup (250ml) boiling water. Bring to the boil and reduce to a simmer for 5 minutes. Add in the pasta and cook until al dente, about 8 minutes (note time will vary depending on the pasta you use, so keep an eye on it).
You may need to add another cup of water during cooking as the pasta will absorb a lot of the moisture. In the last 2 minutes, stir through spinach leaves to wilt.
Once liquid has reduced slightly and pasta is ready, serve in a bowl and top with parsley and Parmesan.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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Eggplant Pomodoro