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Spaghetti with aubergine
This rich Mediterranean dish makes a delicious and healthy meal.
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Each serving contains:
LOW
SALT
0.2g
LOW
SUGAR
11.3g
LOW
SAT
2.1g
LOW
FAT
12.0g
Ingredients
switch to imperial- 1 large onion, chopped
- 1 garlic clove, chopped
- 1 medium aubergine, chopped
- 1 vegetable stock cube (choose low-salt if available)
- tin chopped tomatoes or passata
- 2 tbsp tomato purée
- 2 tbsp olive oil
- 180g spaghetti
Method
Heat the olive oil in a saucepan. Add the chopped onion and garlic and cook over a medium heat for 2-3 minutes, until the onion is soft.
Stir in the chopped aubergine, so that it’s coated in the oil (you might have to add some extra oil, because the aubergine will soak this up). Then add the chopped tomato/passata, purée, garlic and sprinkle in the stock cube, and simmer for 10-15 minutes.
Cook the spaghetti following the instructions on the back of the packet.
Serve with sauce mixed through the spaghetti.
Nutritional information
| Nutrient | Per 100g | Per portion (733g) |
|---|---|---|
| Energy | 58kcal (243kJ) | 423kcal (1780kJ) |
| Protein | 1.7g | 12.1g |
| Carbohydrate | 8.4g | 61.3g |
| (of which sugars) | 1.5g | 11.3g |
| Fat | 1.6g | 12.0g |
| (of which saturates) | 0.3g | 2.1g |
| Fibre | 1.1g | 7.8g |
| Sodium | 0.01g | 0.08g |
| Salt | Trace | 0.2g |
Allergy advice
Contains: wheat (gluten). Stock cubes may contain wheat (gluten) and/or celery, always check the label.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start.
