Eggplant, Tomato and Rocket Spaghetti

Preparation Time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
350 g eggplant, trimmed, finely diced (about 1 cm)
600 ml tomato passata sauce*
1/3 cup vegetable stock
½ cup basil leaves, chopped
250 g cherry tomatoes, halved
250 g wholemeal spaghetti
¼ cup pine nuts, toasted
50 g reduced fat feta cheese, crumbled
25 g wild rocket leaves

* Passata is a special formulation of pureed tomatoes and can be found with the pasta sauces in your supermarket.

Method:

Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Increase to medium-high. Add eggplant. Cook, stirring often, for 5 minutes. Stir in tomato sauce, stock and basil. Reduce heat, cover and simmer for 15 minutes until eggplant is tender. Stir through cherry tomatoes.
Meanwhile, cook spaghetti in a large saucepan of boiling, salted water for 15 minutes or until tender, then drain and return to pan.
Add eggplant mixture to spaghetti. Gently toss to combine over low heat. Spoon onto serving plates. Sprinkle with toasted pine nuts and feta. Serve with wild rocket.

PER SERVE: 1530 kJ (365 cal). Protein 13 g. Total fat 14 g. Saturated fat 2 g. Carbohydrate 42 g. Total sugars 6 g. Sodium 150 mg. Potassium 675 mg. Calcium 115 mg. Iron 3.5 mg. Fibre 10 g.