Here is one we want to give a try soon from olivemagazine.com.
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Pasta alla norma:

• 1 small aubergine

  cut into 3cm cubes

• 2 tsp extra-virgin olive oil
• ½ onion

  finely chopped

• 1 large clove garlic

  crushed

• a pinch dried chilli flakes
• 400g tin plum tomatoes
• 150g gluten-free penne
• 20g parmesan (or veggie alternative)

  finely grated

• a handful of leaves basil

Nutrition: per serving

• kcal286
• fat5.1g
• saturates1.8g
• carbs48.3g
• sugars8.6g
• fibre5.7g
• protein8.7g
• salt0.2g

Method

• step 1

  Put the aubergine into a large bowl and toss with the olive oil. Heat a non-stick frying pan over a high heat and tip in the aubergine. Cook, tossing regularly, for 5 minutes or until the aubergine is charred. Tip into a bowl.

• step 2

  Turn down the heat and fry the onion with a splash of water for 5 minutes or until translucent (add a little water if it starts to catch). Add the garlic and chilli, and cook for 2 minutes, then tip in the tomatoes and ½ a tin of water. Season well and use a masher to break up the large tomato pieces. Tip the aubergine back in and simmer gently for 20-30 minutes or until thickened and the aubergine is soft.

• step 3

  Cook the pasta following pack instructions, then drain well, reserving some of the cooking water. Tip the pasta into the sauce and toss well, adding a little pasta water if it’s too thick. Add ¾ of the cheese and toss well, divide between bowls then top with the remaining cheese and the basil.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Pasta alla norma

reco low-cal