Aubergine and tomato pasta
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 35 minutes. An editorial recipe suggestion; not kitchen-tested or nutritionally analysed.
Ingredients
- 160 g dried pasta
- 2 tablespoons olive oil
- 1 small aubergine, cut into 1 cm cubes
- 250 g canned chopped tomatoes
- Half a teaspoon dried oregano
- Black pepper and optional salt
Method
- Cook the pasta according to its packet instructions. Reserve a mug of cooking water before draining.
- Warm the oil. Cook the aubergine for 10 minutes, stirring and adding a splash of water if it catches.
- Add tomatoes and oregano. Simmer until the aubergine is tender, approximately 10–15 minutes. Stir in the pasta.
- Taste, season and serve hot.
Kitchen notes
Adjust seasoning to your preference. Check packaged ingredients against your dietary requirements.