Tomato & Aubergine Pasta

Total: 30 mins

This vegan spin on the Sicilian classic folds meaty aubergines in a rich, herby cherry tomato passata sauce then twirls it with organic pasta.

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390 kcal
(per portion)

Ingredients you'll need

1 aubergine
3 red onions
2 garlic cloves
1 tsp dried oregano
1 tbsp balsamic vinegar
330ml cherry tomato passata
180g wholewheat penne
A handful of basil
80g kalamata olives

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Preheat your grill to its highest setting. Trim the tops off the aubergines. Cut the aubergines into small cubes and tumble them onto a baking tray. Pour over 11/2 tbsp olive oil and season with salt and pepper. Toss to coat, then slide under the grill for 10-12 mins till the aubergine pieces are softened and lightly charred. Turn once or twice as they cook, and keep a close eye on them to make sure they don't burn.
2.
Preheat your grill to its highest setting. Trim the tops off the aubergines. Cut the aubergines into small cubes and tumble them onto a baking tray. Pour over 11/2 tbsp olive oil and season with salt and pepper. Toss to coat, then slide under the grill for 10-12 mins till the aubergine pieces are softened and lightly charred. Turn once or twice as they cook, and keep a close eye on them to make sure they don't burn.
3.
Preheat your grill to its highest setting. Trim the tops off the aubergines. Cut the aubergines into small cubes and tumble them onto a baking tray. Pour over 11/2 tbsp olive oil and season with salt and pepper. Toss to coat, then slide under the grill for 10-12 mins till the aubergine pieces are softened and lightly charred. Turn once or twice as they cook, and keep a close eye on them to make sure they don't burn.
4.
Preheat your grill to its highest setting. Trim the tops off the aubergines. Cut the aubergines into small cubes and tumble them onto a baking tray. Pour over 11/2 tbsp olive oil and season with salt and pepper. Toss to coat, then slide under the grill for 10-12 mins till the aubergine pieces are softened and lightly charred. Turn once or twice as they cook, and keep a close eye on them to make sure they don't burn.
5.
Preheat your grill to its highest setting. Trim the tops off the aubergines. Cut the aubergines into small cubes and tumble them onto a baking tray. Pour over 11/2 tbsp olive oil and season with salt and pepper. Toss to coat, then slide under the grill for 10-12 mins till the aubergine pieces are softened and lightly charred. Turn once or twice as they cook, and keep a close eye on them to make sure they don't burn.

This recipe is from

See this week's box