Aubergine Pasta Bake

Aubergine Pasta Bake

Serves 4
Calories per serving 257
Preparation time 10 minutes,
Cooking time 25 minutes


1 vegetable stock cube
1 large aubergine, diced
200g pasta shapes.
1 red onion, diced
2 garlic cloves, crushed
100g mushrooms, finely chopped
1 red chilli, chopped
1 x 400g can tomatoes
200g tomato passata
1 tsp vegetable stock powder
1 tbsp chopped fresh chives
50g low-fat mature cheese

Cooking Instructions:

Preheat the oven to 200C, 400F, Gas Mark 6.
Cook the pasta in a pan of boiling water with the stock cube.
Meanwhile, heat a non-stick pan and dry-fry the aubergine until soft. Add the onion, garlic and mushrooms and cook until the mixture starts to colour. Add the chilli, tomatoes, passata and stock powder and simmer for 10 minutes.
Drain the pasta and transfer to a mixing bowl. Pour the sauce over, add the chives and mix well, then spoon into an ovenproof dish. Sprinkle the grated cheese over and bake for 10 minutes

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