About the Recipe
Swap your penne pasta for Red Lentil, Green Pea or Chickpea pasta to boost your protein intake without extra effort!
Ingredients
1 Large or 2 Small Aubergines, cubed
1-2 Red Peppers, cubed
100g Mushrooms, cubed
1 Courgettes, cubed
1 Clove of Garlic, Minced
400g Canned Tomatoes
400g Penne Pasta or Red Lentil Pasta
Basil, to garnish
Ricotta Cheese, to garnish
Salt
Preparation
Step One
Sprinkle salt over the aubergine cubes and leave for 10 mins to draw out excess moisture.
Step Two
Gently cook the garlic until just soft, should take 20s, and add the tomatoes. Simmer for 10-15 mins until the sauce has thickened slightly.
Step Three
Rinse the salt from the aubergines and pat dry with a paper towel. Fry the aubergine until golden brown.
Step Four
Cook the pasta in boiling salted water until it still has a little bite and add to the tomato sauce with the aubergine. Mix until combined.
Step Five
Serve with a tablespoon of ricotta cheese and chopped basil leaves.