Serves: 1
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
Instructions
- 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.
Nutrition Facts
Eggplant Pomodoro
Amount Per Serving
Calories 500.5
Calories from Fat 186
% Daily Value*
Fat 20.7g32%
Saturated Fat 6.6g41%
Carbohydrates 48.2g16%
Fiber 13.9g58%
Sugar 15.1g17%
Protein 22.7g45%
* Percent Daily Values are based on a 2000 calorie diet.
NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.
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