Ingredients1½ tablespoons extra virgin olive oil
1 eggplant, unpeeled, cut crosswise into 3–5 mm slices
3–4 cloves garlic, thinly sliced
2 cans chopped tomatoes, about 400 g each
400 g pappardelle or other wide flat noodles
2 tablespoons tomato paste
¼ teaspoon sugar, or to taste
¼ teaspoon dried oregano, or to taste
salt and cayenne pepper
100 g goat's cheese, sliced
¼ cup (15 g) chopped fresh parsley or torn fresh basil leaves to garnish
- Heat a ridged cast-iron grill pan, then brush with 2 teaspoons of the oil.
- Arrange the eggplant slices in the pan and cook for 3–4 minutes.
- Brush the top side of the slices with another 2 teaspoons oil and turn them over.
- Cook for a further 3–4 minutes or until tender and browned.
- Remove from the heat and cover lightly with a piece of foil to keep warm.
- While the eggplant is cooking, heat the remaining 2 teaspoons of oil in a heavy-based frying pan.
- Add the garlic and cook for 1–2 minutes or until just turning golden.
- Add the tomatoes with their juice.
- Cook over a high heat for 4–5 minutes, then reduce the heat to moderate and cook for a further 4–5 minutes, stirring occasionally, until reduced to a thick sauce.
- Meanwhile, cook the pappardelle in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Add the tomato paste, sugar and oregano to the tomato sauce.
- Season with salt and cayenne pepper to taste.
- Keep warm.
- Drain the pasta, turn it into the sauce and lightly toss to mix.
- Serve the pasta with the eggplant and goat’s cheese, garnished with parsley or basil.
Each serving provides 2093 kJ, 500 kcal, 18 g protein, 12 g fat (4 g saturated fat), 85 g carbohydrate (10 g sugars), 6 g fibre