1 small aubergine - chopped
6 tbsp olive oil
1 large courgette - halved and sliced
1 large red pepper - seeded and cut into chunks
1 garlic clove - peeled and crushed
4 tomatoes - cut into wedges
4 tbsp sun-dried tomato paste
450 ml passata (sieved tomatoes)
350 gm penne pasta
freshly grated Parmesan cheese and fresh basil leaves to serve
Cook aubergine in 4 tbsp oil for 4-5 minutes; remove and set aside. Add 1 tbsp oil and cook courgette, pepper and garlic for 5-6 minutes.
Add tomatoes, tomato paste, passata and aubergine. Season and bring to the boil then simmer for 15 minutes until sauce has reduced and thickened slightly.
Cook pasta in boiling water for 10-12 minutes until just tender. Drain and toss with remaining oil. Mix pasta with the sauce and serve with Parmesan and basil.
Meal Plan for April Week 4
20 hours ago