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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegetarian pasta recipe is big on flavour but low on cost to make!
1 Preheat oven to 200°C fan-forced. Spread eggplant on a baking tray in an even layer, sprinkle with oregano and drizzle with 1 tablespoon of oil. Bake for 18-20 minutes or until golden.
2 Meanwhile, in a large pot of boiling water cook pasta according to packet instructions. Drain, reserving ¼ cup of cooking liquid.
3 In a food processor place mushrooms and pulse for 5 seconds or until diced. In a large fry-pan heat remaining oil over medium heat. Add celery, carrot, onion and garlic and sauté for 5-8 minutes or until softened. Add mushrooms, pasta sauce and reserved liquid, and continue to cook for a further 10 minutes until sauce has reduced slightly. Fold through eggplant and cooked pasta.
4 Serve with grated parmesan and basil leaves.
Eggplant shrinks a lot during baking so pieces could be increased to 4cm if you want to see larger chunks.
Calories 390 cal
Kilojoules 1632 kJ
Total fat 11.4 g
Saturated fat 2.3 g
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