“Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime”

• 1 large aubergine, cut into chunks
• 2 tbsp. olive oil
• 2 large garlic clove, unpeeled
• 300 g cherry tomatoes
• 1 tbsp. balsamic vinegar
• 1 tsp caster sugar
• 1 handful basil leaves, plus extra to serve
• 250 g pasta

Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

Notes : Making it meaty - Snip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.

I roughly calculated this meal to cost under 4 Euro for 2 people, making it a great low-budget meal.

Source : Good Food : August 2009

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook : 15 Minutes

Nutritional notes : Per serving: 610 kcalories, protein 18g, carbohydrate 108g, fat 15 g, saturated fat 2g, fibre 9g, salt 0.1 g

Tags: aubergine, brungiel, budget, eggplant, goodfood, pasta, recipes