Superhealthy, high in fibre
Ingredients
- 400g pasta shapes
- 2 tbsp olive oil
- 1 large aubergine, cut into cubes
- 2 garlic cloves, sliced
- pinch sugar
- 8 large ripe tomatoes, roughly chopped
- 2 tbsp capers, rinsed
- handful flat-leaf parsley, roughly chopped
Method
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Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sugar, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.