RECIPES BY Rhiannon Lambert

Aubergine Tomato Pasta

  • 30 minutes
  • 4
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A Simple Way To Fuel Fitness

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Essential Ingredients

1 aubergine
200g cherry tomatoes
400g tortiglioni pasta
500ml sun-dried tomato and basil Sauce
Pinch salt
Olive oil
Small handful fresh basil leaves


  1. Preheat the oven to 180°C.
  2. Cut the aubergine into 1-inch thick slices, and then quarter. Slice the cherry tomatoes in half.
  3. Spread the aubergine and tomatoes out on an oven tray, drizzle with olive oil and sprinkle with a pinch of salt. Place in the middle of the oven and roast for 13-15 minutes, until the aubergine is lightly browned and tender.
  4. Meanwhile, bring a pan of water to the boil and pour in the pasta. Simmer according to packet instructions, for approximately 10-12 minutes.
  5. Meanwhile, pour the jar of sauce into a small saucepan and heat through on a medium heat for 5 minutes, avoiding over-bubbling. Once roasted, pour in the vegetables and stir to coat in the sauce.
  6. Once cooked, drain the pasta well and pour into a large bowl. Stir through the sauce and vegetables to coat the pasta.
  7. Divide the pasta into serving bowls. Tear over some fresh basil and sprinkle over some parmesan, if desired.