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Just Add...
1 onion, diced
275g (10 oz) aubergine, diced
1 courgette, diced or grated
400g tin chopped tomatoes
125g (5oz) dried whole wheat pasta, cooked according to pack
50g (2oz) cheese Or vegan cheese substitute, grated
How Spicy? Medium.
3 Easy Steps...
1. Preheat oven to 200°C, 400°F, Gas Mark 6.
2. Heat 1 tbs oil and fry onion and aubergine for 45 mins, until softened. Stir in courgette, tomatoes, 75ml (3fl oz) water and seasoning. Bring to a simmer and stir in the pasta.
3. Transfer to an ovenproof dish, sprinkle over the cheese and bake for 20 minutes.
Feeling Inspired? Top with a handful of breadcrumbs for a crunchy topping or add 23 tbs of mascarpone with the tomatoes for a creamy filling.
Store in a cool, dry place out of direct sunlight.
Nutritional Information
| Typical Values | Per 100g (as sold) |
Per serving* | %RI** per serving* |
|---|---|---|---|
| Energy | 1140kJ/271kcal | 1381kJ/330kcal | 17% |
| Fat of which saturates |
2.3g 0.7g |
12.2g 4.3g |
17% 21% |
| Carbohydrate of which sugars |
44.7g 9.2g |
43.4g 13.1g |
17% 15% |
| Fibre | 13.5g | 7.9g | |
| Protein | 11g | 13.9g | 28% |
| Salt | 10.90g | 1.05g | 18% |
*1 serving = 1/4 of Our Recipe
**Reference Intake of an average adult (8400kJ/2000kcal)
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