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Pappardelle with eggplant
Food in a Flash
Pappardelle with eggplant

Ingredients

1½ 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

Preparation

  1. Heat a ridged cast-iron grill pan, then brush with 2 teaspoons of the oil.
  2. Arrange the eggplant slices in the pan and cook for 3–4 minutes.
  3. Brush the top side of the slices with another 2 teaspoons oil and turn them over.
  4. Cook for a further 3–4 minutes or until tender and browned.
  5. Remove from the heat and cover lightly with a piece of foil to keep warm.
  6. While the eggplant is cooking, heat the remaining 2 teaspoons of oil in a heavy-based frying pan.
  7. Add the garlic and cook for 1–2 minutes or until just turning golden.
  8. Add the tomatoes with their juice.
  9. 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.
  10. Meanwhile, cook the pappardelle in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  11. Add the tomato paste, sugar and oregano to the tomato sauce.
  12. Season with salt and cayenne pepper to taste.
  13. Keep warm.
  14. Drain the pasta, turn it into the sauce and lightly toss to mix.
  15. 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

Serves 4
Preparation: 25 minutes
Cooking: 25 minutes

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