Aubergine and Lentil Sicilian-Style Pasta
Ingredients
- 400 g rigatoni pasta
- 2 aubergine, diced
- 400 g green lentils, drained and rinsed
- 500 ml passata
- 4 cloves garlic
- 0.5 tsp ground cinnamon
- 4 tbsp olive oil
- 15 g fresh mint, chopped
Nutrition (per serving)
- Calories
- 667 kcal
- Protein
- 24.5 g
- Carbohydrate
- 96.5 g
- of which sugars
- 12.6 g
- Fat
- 16.4 g
- of which saturates
- 2.5 g
- Fibre
- 13.6 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the aubergine in 2 tbsp olive oil, season well, spread on a baking tray, and roast at 220°C for 20-25 minutes until golden and tender.
- 2
Heat the remaining olive oil in a large saucepan. Fry the garlic for 1 minute, then add the passata, cinnamon, and lentils. Simmer for 10 minutes.
- 3
Stir in the roasted aubergine and simmer for a further 5 minutes.
- 4
Cook the rigatoni in salted boiling water until al dente. Drain and toss with the sauce.
- 5
Scatter over the fresh mint and serve.
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