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Pasta with eggplant, tomato, chilli and feta

Pasta with eggplant, tomato, chilli and feta

Serves: 
4
Time to make: 
25 mins
Total cost: 
$13.28 / $3.32 per serve
(at time of publication)
Health information: 
Gluten-free (or can be made gluten-free*)
High fibre
Low fat
Low sodium
Vegetarian

Instructions

Instructions and steps: 

Step 1 Heat a large non-stick frying pan over a medium-high heat. Add eggplant and onion.Cook, stirring occasionally, for 7-8 minutes or until eggplant is golden and tender. Add chilli and cherry tomatoes and cook for 2-3 more minutes or until tomatoes are slightly wilted.

Step 2 Meanwhile, cook penne in a large saucepan of boiling water following packet directions or until al dente. Drain well.

Step 3 Add diced tomatoes to eggplant mix. Simmer for 5 minutes then add the drained pasta. Stir to combine. Remove from heat and stir through feta and basil. Divide among serving plates. Garnish with extra basil and serve immediately. 

Variations

Make it gluten-free: Use gluten-free pasta.

About this Recipe

Recipe by: 
Photography: André Martin
First Published: 
March 2011

Rate this recipe

Rating: 
5
Average: 5 (1 vote)
Full ingredient list: 
  • 1 medium eggplant, trimmed, finely diced
  • 1 small red onion, diced
  • 1/4–1/2 teaspoon dried red chilli flakes (depending how hot you like it)
  • 250g punnet cherry tomatoes, halved
  • 350g penne pasta
  • 400g can diced tomatoes
  • 100g feta cheese, cut in bite-sized pieces
  • 1/2 cup fresh basil, plus extra, to garnish

Nutritional information (per serve)

Energy: 
1810kJ
Calories: 
433cal
Protein: 
17g
Fat: 
7g
- saturated: 
4g
Carbohydrates: 
75g
- sugars: 
8g
Dietary Fibre: 
7g
Sodium: 
460mg
Calcium: 
170mg
Iron: 
2.5mg

Nutrition information is given per serve
*NS: not specified